Recipe courtesy of Jessica Harris
Chicken Salad
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- Level: Easy
- Total: 1 hr 30 min
- Prep: 1 hr 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 277
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 24 g
- Cholesterol
- 74 mg
- Sodium
- 332 mg
- Level: Easy
- Total: 1 hr 30 min
- Prep: 1 hr 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 277
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 24 g
- Cholesterol
- 74 mg
- Sodium
- 332 mg
Ingredients
Directions
- Mix together the chicken, celery, onion, pecans and cucumber in a medium-sized bowl. Place all the remaining ingredients in a small bowl and stir until the curry powder is mixed through and the mixture becomes a mustardy yellow hue. Add the mayonnaise mixture by tablespoons to the chicken mixture. (The salad should not be too wet or too dry -- you may not need all of the mayonnaise mixture.) Adjust the seasonings, cover with plastic wrap, and chill for at least 1 hour. Serve chilled on a bed of lettuce or mounded in a hollowed-out pineapple half.
