Curry Chicken Salad

• 1 teaspoon vegetable oil
• 1 12 teaspoons curry powder
• 14 cup sour cream (low-fat or fat-free is fine)
• 14 cup salad dressing (e.g. Miracle Whip, low-fat is also fine here)
• 14 cup lime juice
• 14-12 cup granulated sugar
• 18 teaspoon salt
• 18 teaspoon black pepper
• 2 cups chicken, cooked and cubed (white meat is best)
• 34 cup celery, diced
• 12-1 cup red grapes, halved
• 14 cup slivered almonds, toasted
• 14 cup flaked coconut, toasted (optional)

1. Heat oil in auscepan and add curry.
2. Cook about 2 minutes, stirring constantly until fragrant.
3. Remove from heat.
4. In large bowl, combine sour cream, Miracle Whip, lime juice, sugar, salt, pepper, and curry mix.
5. Stir until well-blended.
6. Add chicken, celery, grapes, and almonds to bowl.
7. Top with coconut just before serving, if desired.
8. Delicious served with King's Hawaiian Sweet Bread or Rolls.

vegetable oil, curry powder, sour cream, salad dressing, lime juice, sugar, salt, black pepper, chicken, celery, red grapes, slivered almonds, flaked coconut

Taken from www.food.com/recipe/curry-chicken-salad-128567 (may not work)