This is my friend, Teddi Wessing’s, old family recipe. We made it for luncheon we did yesterday where we had a trio of salads — the curry chicken, a Greek pasta salad with tri tip and a green salad. The chicken curry is a classic and so yummy. People were clamoring for the recipe. So here it is. Enjoy!
8 cups shredded cooked chicken (or chunks)
1 cup cooked white rice
1 can water chestnuts, sliced
1 ½ cups grapes, halved
1 cup celery, diced
1 can pineapple slices, drained and cut
1 cup slivered almonds
3 cups mayonnaise
2 Tbsp. lemon juice
1 Tbsp. curry powder
2 Tbsp. soy sauce
1. Combine all ingredients – except slivered almonds – in a bowl and mix well.
2. Cover and refrigerate overnight.
3. Add slivered almonds just before serving (or use as a garnish). Serve on a fresh lettuce leaf as a plated salad or on a split croissant as a sandwich.
Yields 16 servings