Curried chicken salad (sen. bond-missouri)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked chicken breast, diced |
| 4 | Scallions, sliced | |
| 1 | cup | Water chestnuts, sliced |
| 2 | cups | Cooked rice, at room temperature |
| 1 | cup | Mayonnaise |
| ½ | cup | Prepared chutney |
| 1 | teaspoon | Curry powder |
| 1 | teaspoon | Salt |
| Freshly ground black pepper to taste | ||
| 2 | Bananas | |
| ¼ | cup | Lemon juice |
| 1½ | cup | Chopped peanuts |
Directions
Note from Senator Christopher Bond of Missouri - Following my son, Sam's, christening at the First Presbyterian Church in my hometown of Mexico, this savory chicken salad was featured along with asparagus and a watermelon basket brimming with fresh fruit. That Father's Day in 1981 is a date we'll never forget.
Combine chicken, scallions, and water chestnuts with rice. In a separate bowl, combine mayonnaise, chutney, curry, salt and pepper.
Mix well. Thoroughly combine mayonnaise dressing with chicken-rice mixture. Chill. Taste and adjust seasonings. Cut bananas diagonally into 1" slices. Dip slices into lemon juice and coat with peanuts. To serve, arrange salad on small platter. Surround salad with banana slices and garnish with chopped nuts. Additional condiments may be served: chopped green peppers, toasted almonds, plumped raisins and coconut are a few choices. Yield: 6-8 servings. Source: The NEw American Sampler Cookbook. Shared by Allison Cozzi