| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Party Chicken Salad

2 whole broiler-fryer chicken breasts, cooked, boned, cut into bite-size pieces
1 can ( 4 ounces ) water chestnuts, drained and sliced
1/2 pound seedless grapes
1/2 cup thinly sliced celery
1/2 cup slivered almonds, toasted
3/4 cup mayonnaise
1 teaspoon curry powder
2 teaspoons soy sauce
2 teaspoons lemon juice
1/2 cup mandarin orange sections
Bibb lettuce
Lychee nuts (garnish)

1. In large bowl, place chicken; add water chestnuts, grapes, celery and slivered almonds. Mix together gently. (This can be done up to 8 hours prior to serving if covered and refrigerated.)
2. In small bowl, place mayonnaise, curry powder, soy sauce and lemon juice; stir with wire whisk until well blended.
3. Up to 4 hours before serving, gently add mayonnaise mixture and mandarin oranges to chicken mixture. Serve on bibb lettuce and garnish with lychee nuts, if desired.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.