WITN - Chef Walter - Recipes

Curried Chicken Fruit Salad Monday, April 30, 2007

Ingredients

Sharon Redden Glenmore Victorian Mansion

1 11 oz can mandarin oranges, drained
1 8 oz can pineapple tidbits, drained
1 8 oz can sliced water chestnuts, drained
4 cups chicken, cooked and cubed
2 cups seedless grapes, green or red
1 cup chopped pecans or slivered almonds
1 cup chopped celery
1/2 cup mayonnaise
1 TBSP soy sauce
1 TBSP lemon juice
1 1/2 tsp curry powder

Directions

Combine celery, mayo, soy sauce, lemon juice and curry powder. Mix with remaining ingredients. Chill.
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