Curried Chicken Salad

Categories: Appetizers

Serves: 8 Servings

Ingredients:

6 Cooked chicken; deboned and
-diced
1 c Celery; coarsely chopped
1/2 c Walnuts; chopped (optional)
1/2 c Dill pickles; chopped
-(optional)
1 c Apples; chopped
1/4 c Parsley; chopped
2 ts Curry powder; mild Indian
1 tb Poppy seeds
1/4 ts Celery seed
1/2 ts Black pepper; coarsely
-ground
2 tb Light mayonnaise

Instructions:
Mix all of the ingredients together. Sprinkle top with paprika for color.
Garnish top with egg slices if desired. Chill for at least one hour, It's
best if refrigerated overnight. Serve with whole-wheat crackers.

>From A Votre Sante BY: Greater Baton Rouge Health Care Alliance-1988

Recipe by: CYNDIE BRANTON R.N. CPC Meadow Wood Hospital

Posted to MC-Recipe Digest V1 #858 by Emily Griffin
on Oct 21, 1997

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