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Chinese Chicken Salad


4 whole cooked and diced chicken breasts
1/2 cup water chestnuts, sliced
1/2 cup chopped pecans
1/2 cup seedless grapes
1/4 cup finely chopped celery
1 teaspoon finely minced ginger
3/4 cup mayonnaise
2 Tablespoons wine vinegar
1 Tablespoon soy sauce
2 teaspoons minced onion
1/2 teaspoon curry powder
6 slices canned pineapple
Lettuce leaves

Serves 6

Mix chicken and water chestnuts, pecans, grapes, celery, and ginger. Blend mayonnaise, vinegar, soy sauce, onion, and curry powder. Toss dressing with the chicken mixture. Chill.

To serve
Spoon onto pineapple slices arranged on lettuce leaves.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.