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 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.
By junk1958
on September 17, 2011
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This was yummy! Of necessity, we subbed marmalade for chutney and dried cranberries for grapes. For our missing almonds we considered walnuts, but decided to forego the nuts altogether and just doubled the celery instead. We like curry, so we also doubled the curry powder. We put it over a bed of romaine lettuce to make it a meal. I'm sure the leftovers will be even better tomorrow after the various flavors have had a chance to get to know each other a bit better.
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