Recipe by kirklandcook
"Cooked chicken, red grapes, slivered almonds, and pineapple chunks make a lovely savory-sweet salad that's dressed with a mild curry mayonnaise. Papaya and avocado slices add color and flavor. Refrigerate overnight for the best flavor."
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cubed cooked chicken
seedless red grapes, halved
1 (15 ounce) can
pineapple chunks, drained
1 (8 ounce) can
sliced water chestnuts, drained
toasted slivered almonds
papaya - peeled, seeded, and sliced
avocado - peeled, pitted, and sliced
This is an excellent recipe and does taste better if chilled overnight. Using a rotisserie chicken makes the recipe SO easy. I have also added a large can of pineapple chunks, drained. Served on a large platter with papaya and avocado it makes a nice luncheon entree.
Excellent recipe even if you skip many of the ingredients. I often do a plain chicken/papaya version during the week. So unique, easy quick prep and versatile I have had this for breaky, lunch and dinner and never tire of it.
I followed the recipe exactly with only one omission: I did not have any papaya. I often add curry to my chicken salad, but not this much. I will cut back on the curry to 1/2 tsp, if I make this again. I like chicken salad with grapes, but I don't think the avocado added much, and I love avocado. IMHO, the sweetness of the fruit was not enhanced by the avocado, or vice versa. I would like to try this again with the papaya, leave off the avocado, and cut back on the curry. I will also omit the water chestnuts, since there was plenty of crunch from the almonds and the celery.
I made this Chicken salad for my three adult daughters for our mothers day lunch. They loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Overnight Chicken and Fruit Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 319
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