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Curried Chicken Salad


INGREDIENTS
2 quarts chicken breasts (about 7 whole breasts)
2 1/2 cups water chestnuts, drained and sliced
1 lb. grapes, halved
2/3 cup blanched almonds, toasted and sliced (reserve for garnish)
2 cups chopped celery
16 ozs. canned pineapple, drained
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3 cups mayonnaise
1 teaspoon curry powder
1 teaspoon soy sauce
2 teaspoons lemon juice
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DIRECTIONS
- Combine mayonnaise, curry powder, soy sauce, and lemon juice. Mix into chicken, fruit, water chestnuts, and celery. Chill several hours. Serve on a bed of lettuce and sprinkle with almonds. Serves 12.
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon