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Savory Chicken Salad
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Susan Cannon
| 5 c. | cooked chicken breast, cubed |
| 1 stick | butter, melted |
| 2 c. | mayonnaise |
| 1/2 tsp. | curry powder |
| 1/4 tsp. | garlic powder |
| 2 c. | seedless grapes, halved |
| 1/2 c. | toasted sliced almonds |
| salt and pepper to taste |
Cook breasts in boiling water until done. While chicken is cooking, melt butter in microwave. Set aside and let cool until it is room temperature. Chop cooled chicken into bite-size pieces; sprinkle with salt and pepper. Toast almonds at 350 degrees, stirring occasionally, for 10-12 minutes. In a bowl, combine butter and mayo with a whisk until creamy. Add curry and garlic powder; stir until blended well. Gently stir in chicken, grapes and almonds. Refrigerate until well chilled.
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