Curry Chicken and Fruit Salad
July 21st, 2008 | by JanetIn the summertime, you don’t always want to have a hot meal. This is a great cool salad that’s both satisfying for dinner or for a lunch. The curry isn’t very strong - I typically add quite a bit more than the original recipe called for. Also, if you don’t want to use as much mayo, you can process the dressing with a couple of pieces of melon to make it easier to distribute throughout the salad.
Curry Chicken and Fruit Salad
Serves 4
1 cup mayonnaise
1 tsp curry (or more)
1 Tbls. lemon juice
1/4 tsp salt
1/4 tsp pepper
1 tsp soy sauce
2 cups cooked chicken
1 can water chestnuts, quartered
1/2 pound grapes
1 cup bite-size honeydew pieces
1 cup bite-size cantaloupe piecesFor the dressing, whisk together the mayo, curry, lemon juice, salt, pepper and soy sauce in a small bowl. In a large bowl, combine the chicken, water chestnuts, grapes and melons. Fold in the dressing. Chill for a while prior to serving.










