algeo@cme.nist.gov (Mary Beth Algeo) (08/30/90)
In response to a request in rec.food.recipes for curried chicken salad,
the following recipe is submitted for posting.
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In Article 348 in rec.food.recipes, ST601287@brownvm.brown.edu (Mark Hessman)
requested a recipe for Curried Chicken Salad. I served this a few weeks
ago, and it was a big success. Enjoy!
Mary Beth
Curried Chicken Salad
Stir together:
1/2 cup lowfat plain yogurt
1/2 tsp. garlic salt
1 tsp. curry powder
1/8 tsp. cayenne
1/2 tsp. prepared mustard
2 tsp. lemon juice
2 tbsp. Major Grey's chutney, finely chopped
Add:
3-1/2 cups cold cooked chicken breast, cut into 1/2" chunks
2/3 cup celery, thinly sliced
2 green onions, thinly sliced
1 small apple, diced
Stir to blend. Cover and chill for several hours or overnight.
Makes 4-1/2 cups. For sandwiches, serve on baguettes, pita, or
your favorite bread.