Easy Chicken Salad Recipe
Curry Chicken Salad Recipe1/4-1/2 cup granulated sugar
1 1/2 teaspoons curry powder
1/8 teaspoon black pepper
1/4 cup slivered almonds, toasted
1/4 cup sour cream
1/4 cup Miracle Whip
1 teaspoon vegetable oil
1/4 cup flaked coconut, toasted
1/2-1 cup red grapes, halved
1/4 cup lime juice
2 cups chickens, cooked and cubed
3/4 cup celery, diced
1/8 teaspoon salt
Heat oil in auscepan and add curry. Cook about 2 minutes, stirring constantly until fragrant. Remove from heat.
In large bowl, combine sour cream, Miracle Whip, lime juice, sugar, salt, pepper, and curry mix. Stir until well-blended.
Add chicken, celery, grapes, and almonds to bowl.
Top with coconut just before serving, if desired.
Delicious served with King's Hawaiian Sweet Bread or Rolls.
Hot Easy Chicken Salad Recipe2 cups cubed, cooked chicken
2 Tbsp. lemon juice
1 cup mayo
Milk or broth
1/4 cup finely chopped onion
3 cups chopped celery
1 package stuffing mix
1 cup sliced almonds
1 cup shredded cheese
1 1/2 to 2 cups crumbled potato chips
Mix all ingredients except for Topper. Spread in a 13 x 9 pan. Sprinkle with cheese then chips. Bake at 400 degrees until bubbly - about 30 minutes.
For 6-8 servings.
