Chicken Curry Salad
Ingredients
- 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
Instructions
- Make dressing and let stand overnight.
- Mix dressing with chicken mixture.
- Just before serving add 1 cup chow mein noodles.
