Mom's Curry Chicken Salad
- 10
- 20 minutes
- none
Ingredients
- 3 C. Boiled Chicken
- 1 C. Mayonnaise
- 1 C. Celery
- 2 t. curry powder
- 1 can water chestnuts
- 1 T. lemon juice
- 1 small onion 1
- T. balsamic vinegar
- 1-1/2 C. red grapes
- salt & pepper
- 3/4 C. slivered almonds
- Puff pastry sheets
Directions
- In large bowl, finely chop and combine salad ingredients.
- Bake 3/4 C. slivered almonds at 350° for 5 min, until lightly browned.
- In small bowl, mix dressing.
- Add dressing to chicken mixture with toasted almonds and toss well.
- Cut puff pastry sheets into 16ths, bake until golden brown. Let cool.
- Slice pastry in half and fill with chicken salad and serve.
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