Staige'S Favorite Luncheon Salad
- 1 broiler-fryer (about 2 1/2 lb.), cut up
- 1/4 c. water chestnuts, sliced
- 1/2 lb. seedless green grapes, halved
- 1/2 c. toasted slivered almonds
- 3/4 c. mayonnaise or salad dressing
- 1/2 c. chopped celery
- 1 tsp. curry powder
- 2 tsp. soy sauce
- 2 tsp. lemon juice
- Boston or bibb lettuce
- 1 (8 oz.) can pineapple chunks, drained
- Put chicken in a large saucepan with 3 cups water, 1 teaspoon salt and a few peppercorns. Bring to boiling; lower heat. Cover. Simmer 45 minutes or until chicken is tender. Drain; bone. Cut meat into bite-size pieces. You should have 2 cups. (Use boneless, skinless chicken breast instead of broiler-fryer recipe calls for.) Combine chicken, water chestnuts, grapes, celery and 1/4 cup of almonds in a large bowl. Mix mayonnaise, curry, soy sauce and lemon juice in a cup. Pour over chicken mixture. Toss lightly to mix. Chill several hours.
broilerfryer, water chestnuts, green grapes, almonds, mayonnaise, celery, curry powder, soy sauce, lemon juice, bibb lettuce, pineapple
Taken from www.cookbooks.com/Recipe-Details.aspx?id=51630 (may not work)