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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
 

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

DIRECTIONS

  1. 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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