Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Margarine |
| 2 cups | Mayonnaise |
| ¼ cup | Minced parsley |
| ½ teaspoon | Curry powder |
| ¼ teaspoon | Minced garlic |
| 4 cups | Diced; cooked chicken breasts |
| 2 cups | Seedless grapes |
| ½ cup | Toasted slivered almonds |
| 1 pinch | Salt; pepper, marjarom |
From: Cheryl Miller <csmiller@...> Date: Sun, 7 Jul 1996 18:53:16 +0000 Melt butter in saucepan and let cool to room temperature. In a bowl, gently stir in butter with mayonnaise, parsley, curry powder, garlic, marjoram, salt and pepper.
Combine this with chicken, grapes and almonds. Refrigerate until serving time.
EAT-L Digest 6 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .