EXOTIC CHICKEN SALAD|
4 c. cooked chicken, cut in
2 (7 oz.) cans water
2 (No. 2) cans pineapple
2 c. celery, finely sliced
1 1/2 c. mayonnaise
1 1/2 Tbsp. honey
2 Tbsp. soy sauce
2 Tbsp. lemon juice
1 Tbsp. curry powder
1/2 tsp. salt
Prepare and lightly mix together the chicken, water
chestnuts, pineapple and celery. Mix remaining ingredients to
make dressing; combine with first mixture. Serve on red
lettuce; garnish with slices of peeled cantaloupe, fresh
strawberries and sliced almonds. Serves 8 to 10.
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