Crunchy Chicken Salad
Author: 
Serves: varies
 
This Crunchy Chicken Salad has an Asian twist with seasonings like; water chestnuts, soy sauce, curry and toasted almonds. Our family uses this recipe for all types of parties and receptions any time of year. We have our sister Mary Beth (#1) to thank for this family favorite. Enjoy!
Ingredients
  • 5 cups cubes cooked chicken
  • 1 cup sliced celery
  • 2 cups seedless green grapes cut in half length wise
  • 1 8 oz can of drained sliced water chestnuts
  • 1½ cups mayonnaise
  • 1 teaspoon curry (I use 2 teaspoons but this is a personal preference)
  • 1 tablespoon soy sauce (I use light soy sauce)
  • 1 tablespoon fresh squeezed lemon juice
  • 1 cup toasted sliced almonds
  • salt and pepper to taste
  • lettuce leaves to garnish or add to sandwich
Instructions
  1. Cook chicken. I like to use boneless skinless chicken breast and boil them with a couple of chicken bouillon cubes. I use a 3 lb. bag of chicken breast to get the 5 cups. A whole chicken may be used.
  2. Toast almonds. Place almonds on a cookie sheet in a 350 degree F. oven for 15 minutes. Turn at least 3 times while in oven and watch closely.
  3. Combine chicken, celery, grapes, water chestnuts, mayonnaise, curry powder, soy sauce, lemon juice and toasted almonds.
  4. I like to mix by hand, slowly turning the ingredients.
  5. Salt and pepper to taste.
  6. Refrigerate for 2 hours.
  7. Serve on bread or croissants with a piece of lettuce.
  8. The serving amount for this recipe will vary depending on the size of bread and croissants you use. You can easily get 12 full sized sandwiches.
  9. Enjoy!
Recipe by Sock Box 10 at https://sockbox10.com/recipes/crunchy-chicken-salad/