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For several years now I’ve been making this dressed-up version of chicken salad. It’s good on rolls or even eaten with crackers, although it’s a little too chunky to make a good sandwich on bread. You can also substitute turkey for the chicken, and it’s just as good.
Curried Chicken Salad
˝ cup mayonnaise
˝ tsp. garlic salt
1 tsp. curry powder
1/8 tsp. cayenne
˝ tsp. prepared mustard
2 tsp. lemon juice
2 Tbsp. finely chopped Major Grey’s chutney
3 ˝ cups cold cooked chicken, cut into ˝-inch chunks
2/3 cup thinly sliced celery
2 thinly sliced green onions
1 small apple, diced
3 Tbsp. toasted sliced almonds
Stir together mayonnaise, garlic salt, curry powder, cayenne, mustard, lemon juice and chutney. Add chicken, celery, green onions and apple. Stir to blend. Cover and chill if made ahead. Just before serving, sprinkle top with almonds.
Makes 4 ˝ cups.
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