Curried Chicken Salad

Thank You Laurie, The Gracious Hostess and Chef @

The Knotthole Bed and Breakfast, Easton Washington

Curried Chicken Salad

Another Eye Catching Appointment

In The Beautiful Wooded Mountain Setting Of

The Knotthole Bed and Breakfast

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Curried Chicken Salad

Salad

1 roasted chicken

1 cup red or green seedless grapes

1/2 cup diced dried apricots

1/4 cup thinly sliced red onion

1/2 cup golden raisins (Laurie has used regular too.)

1/2 cup sliced celery

1/2 cup thinly sliced green onions

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Dressing

1/2 cup mayo (or more if desired)

2 teaspoons curry powder

2 teaspoons honey

2 teaspoons lemon juice

2 teaspoons lime juice

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Combine all dressing ingredients and mix well. I usually mix it the night before to give ingredients time to incorporate.

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Remove the meat from the roasted chicken and cut into cubes. Place the chicken in a large bowl and add all the other ingredients. Toss gently. Pour the dressing over the chicken salad and toss until the mixture is coated.

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Serve in butter lettuce cups with roasted peanuts or cashews on the side. The original recipe called for 1/4 cup toasted pine nuts but Laurie prefers the the peanuts or cashews. Approx. 6 luncheon servings.