CHICKEN FRUIT SALAD A favorite recipe of Relief Society sisters in Pasadena, California

Mix together:

3 cups cooked diced chicken

2 1/2 cups seeded grapes that have been cup in half

2 cups diced celery

1 can of pineapple chucks, drained

1 can of mandarin oranges, drained

Sauce:

Blend until smooth:

1 1/2 cup mayonnaise

6 tablespoons milk

1 1/2 tablespoons chutney

1 1/2 teaspoons curry powder

1/4 teaspoons salt

Directions:

Pour sauce over chicken mixture and refrigerate for a couple of hours.  Serve over lettuce with wedges of cantaloupe or other fruit on side.  Another option: serve on a croissant as a chicken salad sandwich.  Yummy!

Just a personal note about the recipe:  I decrease the curry amount – it is a little strong for me.  I also decrease the milk and mayo if I am serving it on rolls as a sandwich.

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