Wednesday, January 2, 2019

Curry Chicken Salad!

      Since we are on a no white sugar/no white flour fast I have been looking for new recipes and revisiting old ones.  I used to love this Curried Chicken Salad years ago when we were on a low-fat diet.  I changed it some from the recipe that's published in my cookbook because it seemed to be a little dry so I added 1 1/2 as much mayo/sauce.  The original is also posted on the Recipes #1 page.  I'm certainly glad I tried it again!  It is still wonderful!  

Curried Chicken Salad       
       
4 boneless, skinless cooked chicken breasts.  I use 8-10 frozen chicken tenders, thawed & cooked
c. (or more) red or green seedless grapes, halved
1/4 c. walnuts or pecans
3 stalks celery, chopped
1/2 c. light mayonnaise
1/3 c. golden seedless raisins
1-2  green onion
1 1/2 T. lemon juice
1 1/2 t. curry powder
1 t. celery salt
1/8 t. pepper
Dice the chicken into 1/2 inch cubes.  Combine the rest of the ingredients and mix.  Chill.  Serve on a bed of lettuce.

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