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Source: FamilyTime Community Cookbook

Exotic Chicken Salad
Flavorful chicken salad with the addiion of fruit, water chestunuts, almonds and curry. Wonderful for summer gatherings and doubles easily. A beautiful looking recipe to make your guests think you worked for hours! Some fun entertaining hints too!
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Serves: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
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4 cups baked chicken, cut up
2-5 oz. can water chestnuts, drained and sliced
1 lb red and green grapes, seedless, sliced
1 cup celery, minced
1-16 oz. can pineapple chunks, drained
1 cup toasted almonds
1 cup mandarin oranges, drained
1 1/2 . mayonnaise
1 tsp. curry powder
1 tbsp. soy sauce
1 tbsp Lemon juice
Blank -8oz. bottle Henri`s Tas-Tee Dressing, (Original Recipe)

Marinate the chicken (about 2 fryers, baked and taken off the bone) in Henri`s Tas-Tee Dressing, soy sauce and lemon juice overnight. Combine the water chestnuts, pineapple chunks, mandarin oranges, celery and grapes with the chicken. Add the curry powder to the mayonnaise and mix well. Pour over chicken and combine well. Sprinkle with toasted almonds on top just before serving. Since the importance of how my table looks is as important as how the food tastes, I serve the salad on oversized purple glass charger plates (found at Wal-Mart) on a bed of colorful cabbage, curly lettuce, cherry tomatoes and a fan of squash. To always finish the setting, I add one of my many hotel-size colorful and iron-free napkins (found on a regular and outstanding EBay source). My favorite these days seems to be apple green check! My guests think I have worked for days and it was so easy! It is all the color and makeahead preparation. Let`s do lunch!

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