Page 40 - UMass2018_CookBook

Ingredients
Serves 6 to 8
3 boneless, skinless chicken breasts
1 (15-ounce) can mandarin oranges, drained
1 (8-ounce) can water chestnuts, diced
2 cups red seedless grapes, halved
1 cup mayonnaise 1 teaspoon curry powder 2 teaspoons soy sauce 2 teaspoons lemon juice
Sandwich rolls, for serving (optional)
Curried Chicken Salad
Paine Family, Seekonk, MA
“This recipe is special because it reminds our family of the hot days of summer and the fun times we enjoy during the summer season.” — Donna Paine
Preparation
1. Bake or boil the chicken breasts until cooked through. Let cool, then cut into bite-size pieces.
2. In a large bowl, stir together the chicken, mandarin oranges, water chestnuts and grapes.
3. In a small bowl, stir together the mayon- naise, curry powder, soy sauce and lemon juice. Add the dressing to the chicken mix- ture and stir to coat. Serve as a cold salad or on sandwich rolls, if desired.
34 | TASTE OF HOME