Chicken Curry Salad

Serves: 8
Total Calories: 276


3 cups chicken cubed cooked
1 cup celery chopped
1 (8-ounce) can water chestnut sliced, well drained
1/2 teaspoon salt
1 cup mayonnaise
2 teaspoons curry powder
2 teaspoons lemon juice
2 teaspoons soy sauce
1 (16-ounce) can mandarin orange segment well drained, reserving 5 segments for garnish
Watercress sprigs


In a large bowl, combine chicken, celery and water chestnuts. Sprinkle with salt and toss set aside.

In a small bowl, stir mayonnaise, curry powder, lemon juice and soy sauce until smooth and blended. Stir into chicken mixture. Gently stir in mandarin oranges. Cover and refrigerate at least 1 hour or up to 24 hours.

To serve, stir salad and transfer to a serving bowl. Garnish with reserved orange segments and watercress.

Nutritional Facts:

Serves: 8
Total Calories: 276
Calories from Fat: 204

This Chicken Curry Salad recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.

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