Royal Curried Chicken Salad

27 Jan

This is a great lunch option for stay-at-home-moms and dads and for go-to-work dads and moms.  At home, I prefer mine over mixed baby greens and as part of a sack lunch, Derek takes his on 12-grain bread.  Yummy either way.  I have made this many many times over the years so I do highly recommend it.  I love the crunch of the celery and water chestnuts and the sweetness of the grapes.  For me, the optional ingredients that I tend to leave out are the pineapple, almonds and avocado.  It’s good with, but, in my opinion, they’re not necessary and, since I don’t often have them on hand, omitting them cuts down on the cost.

Ingredients

  • 2 (13oz.) cans chicken breast
  • 2-3 stalks chopped celery
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup diced water chestnuts
  • 1/2 lb. seedless red grapes, sliced in half
  • 8 oz. can pineapple tidbits, drained
  • 3/4 cup mayonnaise
  • 1 tsp. curry powder
  • 2 tsp. lemon juice
  • 2 tsp. soy sauce
  • 2 avocados, sliced (optional)

Combine first 6 ingredients in a bowl.
Combine mayonnaise and next 3 ingredients; spoon over chicken mixture and toss gently.  Cover and chill at least 4 hours.  Serve salad over lettuce or on bread, with avocado, if desired.

Recipe from Southern Living: Easy Weeknight Favorites

Photo by mylittlefoodspot

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