Exotic chicken salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | pounds | Chicken breasts, split |
| 2 | packs | Slivered almonds |
| 2 | tablespoons | Soy sauce |
| 2 | cans | Sliced water chestnuts |
| Butter | ||
| Salt and pepper | ||
| 2 | cups | Mayonnaise |
| 1½ | teaspoon | Curry powder |
| 2 | cups | Celery, sliced |
| 2 | pounds | Seedless red grapes |
| Lettuce | ||
| 2 | tablespoons | Lemon juice |
Directions
Brush chicken breast with melted butter and sprinkle with salt and pepper. Wrap in heavy-duty aluminum foil, seal edges tightly. Place in shallow pan. Bake at 350~ for 1 hour. Cool, skin, bone and cut into bite size pieces. Coat almond slivers with butter, spread on cookie sheet and roast in 350~ oven for about 15 minutes. Spread on paper towels with salt. Mix mayonnaise, curry, soy sauce and lemon juice. Combine with chicken, celery, water chestnuts and whole grapes. Chill. Cover. Serve sprinkled with almonds.