This chicken salad features an exotic curry flavor and an interesting texture from water chestnuts. It’s a wonderful main course for a spring luncheon or even a small bridal or tea party. Serve the salad in a ‘leaf bowl’ of butter lettuce or a couple of frilly red leaf lettuce leaves. Garnish with peeled slices of melon, fresh strawberries, or a small bunch of grapes.
INGREDIENTS:
4 cups cooked chicken, cut into bite-sized pieces
2 7-ounce cans water chestnuts, drained and sliced
2 20-ounce cans pineapple chunks, drained
2 cups celery, finely sliced
1 1/2 cups mayonnaise
1 1/2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon curry powder
1/2 teaspoon salt
Butter lettuce leaves or red lettuce leaves
Garnish: Lightly toasted sliced almonds, as needed
METHOD:
In a large mixing bowl, place chicken, sliced water chestnuts, pineapple chunks, and sliced celery and lightly mix. Set aside.
In a small mixing bowl, combine mayonnaise, honey, soy sauce, lemon juice, curry powder, and salt and whisk until smooth.
Pour the dressing over the chicken mixture and gently mix to combine. Chill for 30 minutes.
Line plates with lettuce leaves and place a mound of chicken salad on each. Garnish the salad with a sprinkle of sliced almonds. Garnish the plate with melon slices, fresh strawberries, or a small bunch of grapes.
YIELD: 8-10 servings
