Exotic chicken salad

Yield: 8 Servings

Measure Ingredient
4½ pounds Chicken breasts, split
2 packs Slivered almonds
2 tablespoons Soy sauce
2 cans Sliced water chestnuts
Salt and pepper
2 cups Mayonnaise
1½ teaspoon Curry powder
2 cups Celery, sliced
2 pounds Seedless red grapes
2 tablespoons Lemon juice

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.

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