Curried chicken salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Chicken; cooked, diced |
| 2 | cups | Celeyr; diced |
| ½ | cup | Chutney |
| 1 | teaspoon | Salt |
| Salad greens | ||
| Orange sections | ||
| ⅔ | cup | Oil, salad; (or olive) |
| 3 | tablespoons | Vinegar |
| ¼ | teaspoon | Salt |
| Grapefruit sections | ||
| Apples | ||
| Pear halves | ||
| Cherries | ||
| Ginger, ground | ||
| ⅛ | teaspoon | Pepper, white |
| 1 | teaspoon | Curry powder |
Directions
CURRY FRENCH DRESSING
Combine chicken, celery, chutney, salt, and Curry French Dressing.
Chill for several hours. Serve on salad greens surrounded with fruits. Sprinkle pear halve with ground ginger.
Curry French Dressing: Beat ingredients together until well blended.
Yield: ¾ cup.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-01-94