Sunday, August 19, 2012

curried chicken salad

This is a favorite for beach trips!  I abhor mayonnaise but the curry in this totally covers up that taste.

4-5 chicken breasts, cooked and chopped or shredded
10 oz almond slices or slivers, toasted and lightly salted
1/2 lb green seedless grapes, halved
1 can sliced water chestnuts, drained
2 c mayo
1 T curry powder
2 T lemon juice
2 T soy sauce

Combine the first four ingredients.  Thoroughly mix the last three seasonings into the mayo and pour into the chicken mixture.  Serve in pita pockets or on the Big Wheat Thins.  

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