2/3 c. mayonnaise
2 T. lemon juice
1 t. salt
1 t. curry powder
2 1/2 c. cooked chicken, diced
1 c. diced celery Salad greens
1/4. c. slivered blanched almonds
1 avocado, sliced
1/2 cantalope, cut into wedges
1 c. seedless grapes
1 c. canned pineapple chunks, drained
Blend mayonnaise, lemon juice, salt, and curry powder. Pour over the combined chicken and celery and mix lightly. Chill. Just before serving, mound salad in center of a serving platter lined with salad greens. Sprinkle with almonds. Garnish with avocado and fruits. Makes 6 servings.
By: Cynthia Wright
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