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Savory Chicken Salad

List of Ingredients




Savory Chicken Salad

4 to 5 cups cooked chicken breasts, cut into bite-size pieces
1 stick butter, melted
Salt and pepper to taste
1/2 cup toasted sliced almonds
2 cups Hellmann's mayonnaise
1/2 teaspoon curry powder
1/4 teaspoon garlic powder
2 cups seedless red grapes, cut in half

Cook chicken breasts in boiling water until done. While chicken is cooking, melt butter in microwave. Set aside and let cool until it is room temperature. Chop cooked chicken into bite-size pieces; sprinkle with salt and pepper to taste. Toast almonds in the oven at 350 degrees, stirring occasionally, for 10 to 12 minutes.

In a bowl, combine butter and mayonnaise with a whisk until creamy. Add curry and garlic powder; stir until well blended. Gently stir in chicken, grapes and toasted almonds. Refrigerate until well chilled. Serve on a lettuce leaf. Yield: 4-6 servings.

Note: Cannon prefers to use boneless, skinless chicken breasts. Five large breasts should be enough chicken for 4 cups.

Recipe