Curry Chicken Salad

By KDCooks

This is a recipe from Dottie Courington, passed down from her Aunt (Myrtle Donaldson) from Statesboro, GA.

Ingredients

• Dressing:
• 1 large roasted or rotisserie chicken (3 to 31/2 pounds), skin and bones discarded,
• cut into 1-inch cubes
• 1 cup chopped celery
• 1 (8-ounce) can sliced or chopped water chestnuts, drained
• 2 cups seedless red grapes, halved
• 1 (2-ounce) package slivered almonds
• 1 cup mayonnaise
• 1 tablespoon prepared chutney
• 1 tablespoon fresh lemon juice
• 1 teaspoon soy sauce
• 1 1/2 teaspoons curry powder
• Salt

Details

Servings 6

Preparation

Step 1

1.Gently combine the chicken, celery, water chestnuts, grapes, and almonds in a large glass bowl.

2.In a separate bowl, combine the dressing ingredients, mixing well. Add to the chicken mixture and stir gently to combine. Taste and add salt to salad, if desired.