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Curry Chicken Salad

Dinner, Lunch, Salads, Low Phosphorus, High Potassium, High Protein, Low Sodium

Ingredients

Based on 8 servings per recipe.

  • 1 1/2 cups or 3/4 cup each mayonnaise or light sour cream
  • 1/2 cup Mango Chutney
  • 2 cups cooked chicken or turkey
  • 4 green onions, chopped
  • 3 celery stalks, chopped
  • 1/2 cup raisins
  • 1 teaspoon curry powder
  • 1/2 cup nuts (sliced almonds, cashews or pecans)

Preparation

  1. Blend together mayo, curry powder, and chutney to make dressing.
  2. In a bowl toss chicken, green onions, celery, nuts, and raisins, then mix the dressing in this mixture.
  3. For more flavor allow to chill overnight in the refrigerator.

About This Recipe

The authentic Indian flavors will make this your new favorite chicken salad.

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