Curry Chicken Salad	Curry Chicken Salad

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Curry Chicken Salad

Source: St. Louis Post-Dispatch, May 17, 1999

Yield: 4 servings

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Ingredients

• 1 lb boneless, skinless chicken breast meat

• 1/2 cup chopped celery (reserve trimmings)

• 1/2 cup chopped green onions (reserve trimmings)

• 1/4 cup pineapple tidbits, drained

• 1/4 cup English walnuts, crushed

• 1/3 cup mayonnaise-type salad dressing (such as Miracle Whip)

• 1/3 cup sour cream

• 1/2 tsp salt

• 1 tsp granulated sugar

• 1 tsp curry powder

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Preparation

In skillet, cover chicken breast with water. Add reserved celery and green onion trimmings. Cook over medium heat until chicken is cooked through. Remove chicken from water; discard celery and green onion trimmings. Let chicken cool; dice.

In a large bowl, combine chicken, chopped celery, chopped green onions, pineapple, walnuts, salad dressing, sour cream, salt, sugar and curry powder.

Chill and serve.