Caryl’s Kitchen: Curried Chicken Salad

Fort Lewis Lodge Kitchen PotsIf you’ve ever looked around on the walls near Caryl’s kitchen, you’ve probably seen where her Fort Lewis Lodge recipes have been featured in magazines. If you ever wanted to take the time to jot them down, but weren’t able to because you were headed out to Hot Springs or down to the watering hole, here they are (follow the RECIPES tags at the bottom of each Blog post to find all the Caryl’s Kitchen recipes we’ve published).

Yield: 12 to 15 servings

Preparation:  15 minutes

4 cups cooked & diced chicken (approximately 4 chicken breasts)

2 tablespoons vegetable oil

2 tablespoons orange juice

2 tablespoons apple cider vinegar

1 teaspoon salt

3 cups cooked rice, cooled

1½ cups sliced celery

1 (15.25-ounce) can pineapple chunks, drained

1½ cups diced oranges (approximately 3 oranges, sectioned)

¾ cup sliced seedless green grapes

¾ cup sliced seedless red grapes

1 cup sliced almonds, toasted

1¼ cups mayonnaise

1 teaspoon curry powder

Lettuce leaves

In a large container, combine chicken, oil, orange juice, vinegar, and salt. Refrigerate while mixing the rest.

In a large bowl, combine rice, celery, pineapple, oranges, grapes, almonds, mayonnaise, and curry powder. Add chicken mixture, stirring gently. Store in refrigerator until serving time.

To serve, spoon  chicken salad onto lettuce leaves.

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