Tuesday, August 17, 2010

Polynesian Chicken Salad

 
 
 Polynesian Chicken Salad
 
Serves 10-12

4 cups Chicken, cooked and chopped
2 -5 oz. Cans Water Chestnuts, sliced
1 lb. Seedless Grapes, halved
1 cup Diced Apples
1 cup Walnuts, chopped
1/2 cup Mayonnaise (can be low fat)
1/2 cup Sour Cream ( can be low fat)
1  tsp. Curry Powder
1 tbsp. Soy Sauce
1 tbsp. Lemon Juice
1 (16 oz.) Can Pineapple Chunks, drained
 
 
Combine chicken, water chestnuts, grapes, pineapple and almonds. In a separate bowl, mix mayonnaise, sour cream, curry powder, soy sauce, and lemon juice. Stir seasoned mayonnaise/sour cream into chicken mixture and chill for at least one hour. Should be eaten within one day.
 
Serve on croissants or a lettuce leaf.
 
 

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