Monday, May 10, 2010

Curry Chicken Salad Recipe

Lisa’s Curry Chicken Salad

6 cups chicken, chopped
2 8oz. cans water chestnuts, chopped
1 ¼ cups Best Foods Mayonnaise
1 tsp. salt
2 tsp. curry

Mix all ingredients together except water chestnuts.
May be refrigerated overnight.
Add water chestnuts before serving.

Note: If I am boiling chicken breasts, I figure on one chicken breast per cup.
May add a bit more mayo before serving if needed.


Serve with fresh pita bread, croissants, or sandwich bread.

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