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March 16, 2006

Curry Chicken Salad

A favorite entrée served at Green Mountain is something called a Tri-Salad Plate. The star of that combo is the Curry Chicken Salad. Here it's featured with two other colorful side salads -- the Marinated Bean Salad (from our Recipes for Living cookbook) and a simple fresh fruit salad that we've garnished with a bit of feta cheese. Enjoy!

(Makes 4 servings)

    1/2 cup light mayonnaise
    2 tablespoons honey
    2 tablespoons minced scallions
    2 teaspoons curry powder
    1/2 pound (about 2 cups) cooked, cubed chicken
    1 cup halved green or red seedless grapes
    Lettuce for garnish

Mix all ingredients together in medium sized bowl, including salt and pepper to taste. Serve in lettuce cup. (Or salad can be refrigerated for several hours or overnight).

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Posted by Laura on March 16, 2006 | Permalink


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