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Curried Chicken Fruit Salad
SUBMITTED BY:
Carol Mead
"This is a favorite at ladies' luncheons. Even people who think they don't like curry rave about this dish! I got the recipe from a friend and love to make it."
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PREP TIME
10 Min
READY IN
10 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can pineapple tidbits, drained
1 (8 ounce) can water chestnuts, drained
4 cups cubed cooked chicken
2 cups seedless red or green grapes, halved
1 cup chopped celery
Lettuce Leaves
Sliced almonds
DRESSING:
1 1/2 cups mayonnaise
1 tablespoon soy sauce
1 tablespoon lemon juice
1 1/2 teaspoons curry powder
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DIRECTIONS
In a large bowl, combine the oranges, pineapple, water chestnuts, chicken, grapes and celery. In a small bowl, combine all dressing ingredients. Pour over salad; toss well to coat. Chill 1 hour. Serve on a bed of lettuce; sprinkle with almonds.
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Curried Chicken Fruit Salad
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