8 chicken breast halves, cooked and cut into bite size pieces
1 can (15 ½ oz.) pineapple tidbits or chunks
2 cans (8 oz. each) water chestnuts
3 T. vinegar
4 T. soy sauce
1 T. curry (or more to taste)
1 1/3 cups mayonnaise
½ cup slivered almonds, toasted
1 ½ cups seedless grapes
Drain pineapple overnight. Drain water chestnuts well and pat dry on paper toweling. Combine vinegar, soy sauce, curry and mayonnaise. Let stand several hours. About 2 hours before serving, combine all ingredients. Serve on lettuce leaves. Great in croissants.
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