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Curried Chicken Salad
From the kitchen of Terra Jane Country Inn, Council Bluffs, Iowa

3 lbs. cooked chicken breast, cut coarsely
20 oz. sliced water chestnuts
2 lbs. seedless red grapes
2 cups diced celery
2/3 cup slivered almonds, toasted

Dressing:
2 cups mayonnaise
2 Tbsp. soy sauce
1 Tbsp. Tone’s curry powder
2 Tbsp. fresh lemon juice

Mix the dressing ingredients together. Combine the main ingredients and toss with the dressing. Garnish with lettuce, paprika, and toasted whole almonds. Serves 25–30.

 



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