Ingredients
- 1 large roasted chicken, cut into 1 inch cubes
- 1/2 cup chopped celery
- 1 (8-ounce) can sliced or chopped water chestnuts, drained
- 2 cups seedless red grapes, halved
- 1 (2-ounce) package slivered almonds
Dressing:
- 1 cup mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons curry powder
- 1 tablespoon prepared mango chutney
- Salt
Directions
Gently combine the chicken, celery, water chestnuts, grapes, and almonds in a large glass bowl. Combine the dressing ingredients and mix well. Add to the chicken mixture and stir gently to combine. Season with salt, to taste.
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By anniely01_12084577
Orlando, FL
on November 01, 2012
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I'm not a fan of water chestnuts so I took it out the recipe and put the salad on some fluffy wheat bread and crunch romaine... YUM! I made it once LAST year and my boyfriend still remembers the taste of it. I'm making it tonight since he mentioned it. Great if you need to pre-make the night before, then sandwich-it the next day or when you're ready to serve. Great for party appetizers too! Don't skimp on the grapes, mango chutney or almonds, they all compliment each other!
By vana39
tampa bay
on November 05, 2011
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This is similar to what I have been making. I use apple and pineapple instead of grapes and a little more chutney and curry. I love water chestnuts and haven't added those before but will try it now. I also use canned chicken breast. I don't like big chunks of chicken because they don't absorb the flavor as well.
By JQkitchen
on September 17, 2011
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Yep, it's good. I used apples instead of celery and water chestnuts. I also used pecans instead of almonds. And to cut the fat, I used lowfat mayo.
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