Overnight Chicken and Fruit Salad

Cooked chicken, red grapes, slivered almonds, and pineapple chunks make a lovely savory-sweet salad that’s dressed with a mild curry mayonnaise. Papaya and avocado slices add color and flavor. Refrigerate overnight for the best flavor.

INGRIDIENT

3 cups cubed cooked chicken

1 pound seedless red grapes, halved

1 (15 ounce) can pineapple chunks, drained

1 cup sliced celery

1 (8 ounce) can sliced water chestnuts, drained

1 cup mayonnaise

1 tablespoon soy sauce

1 tablespoon lemon juice

1 teaspoon curry powder

1 cup toasted slivered almonds

1 papaya - peeled, seeded, and sliced

1 avocado - peeled, pitted, and sliced

DIRECTION

Step: 1

Combine chicken, grapes, pineapple chunks, celery, and water chestnuts in a large salad bowl. Mix mayonnaise, soy sauce, lemon juice, and curry powder in a separate bowl. Pour dressing over salad and toss lightly to coat. Cover and chill 8 hours to overnight. Stir almonds into salad just before serving; garnish with papaya and avocado slices.

NUTRITION FACT

Per Serving: 483 calories; protein 14.4g; carbohydrates 30.3g; fat 35.5g; cholesterol 36.8mg; sodium 311mg.

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