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Chicken Salad, Curried (M, TNT)
Source: Based on Nira Rousso's "Secrets from the Kitchen"
Serves: 4-6 main dish servings, or about 12 buffet servings

2-3 chicken breasts, cooked in broth and cubed
1 can cubed pineapple or 1 fresh pineapple peeled and cubed or 2 cups grapes
1 cup cubed celery stalks
optional: 1 cup chopped walnuts
1 cup chopped red onion

1/2 cup mayonnaise
1-2 tsp. curry
Salt and white pepper to taste

Mix all ingredients, and cool for at least 1 hour before serving.

Can be served on lettuce leaves, garnished with cerise, etc.

Poster's Notes:
Instead of the pineapple you can substitute green or purple grapes. This is cool, easy to make and delicious.

Posted by Raya Tarab, Z'L

Nutritional Info Per Serving: N/A