Curry Chicken Salad

By akselden

Ingredients

• 2 boneless, skinless chicken breasts,
• cooked and sliced
• 2 stalks celery, thinly sliced
• 3/4 cup (175 mL) roasted unsalted cashews
• 1/2 cup (1 25 mL) golden raisins
• 1 Granny Smith apple, cored and diced
• 2 carrots, thinly sliced
• 1/2 head iceberg lettuce, chopped
• or torn into bite-sized pieces
• Dressing
• 1 cup (250 mL) salad cream such as
• Miracle Whip
• 1/3 cup (75 mL) cold water
• 1 tsp (5 rnL) curry powder
• 1/2 tsp (3 mL) Worcestershire sauce
• 1/4 tsp (1 mL) sea salt

Preparation

Step 1

1 Mix all dressing ingredients in a bowl. Divide dressing among 4 cup (1 L) plastic containers.
2. On top of dressing in each container, layer . chicken and other ingredients in order Instead, With
lettuce at top. Leave a little head room for tossing. Cover. Refrigerate for up to 24 hours. Keep chilled
until serving time. Serves 4