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chicken breasts slivered almonds pecans margarine curry powder salt California red grapes celery onion lemon juice mayonnaise
Viewed: 125 - Published at: a year agoIngredients
- 6 chicken breasts
- 1/2 c. slivered almonds, toasted
- 1/2 c. pecans, toasted and chopped
- 2 tsp. margarine or butter
- 1/2 tsp. curry powder
- salt and pepper to taste
- 1 1/2 c. California red grapes
- 1 c. celery, chopped
- 2 Tbsp. onion, chopped very fine
- 2 Tbsp. lemon juice
- mayonnaise (Hellmann's)
Method
- Chop chicken in bite size pieces.
- Toast almonds and pecans separately in 1 teaspoon margarine each.
- (I do mine in the microwave, stirring at 1 minute intervals until lightly toasted.) Toss all ingredients with just enough mayonnaise to hold together. Better if made a day ahead (before adding mayonnaise) to allow flavors to blend.
- Green grapes may be substituted, but the salad will be more tart.
- Serve with crackers for a meal or make into sandwiches.
- Will make 8 to 10 large sandwiches or 12 to 20 dainty tea sandwiches.
- Recipe may easily be halved or doubled.
