Chicken Curry Salad

  • 5 cups chicken, cooked and cubed
  • 1 cup water chestnuts
  • ½ cup sliced celery
  • ½ cup chopped scallion
  • 2 cups pineapple tidbits (drained)

Combine for dressing:

  • 1 cup mayonnaise
  • 2 tsp. Curry powder
  • 1 c. sour cream
  • ¾ cup Vermont Harvest Cranberry Chutney

Make dressing and let stand overnight. Mix dressing with chicken mixture. Just before serving add 1 cup chow mein noodles.