Recipe: Chicken Waldorf Salad and Curried Chicken Salad for MaryMount College

Chicken Waldorf Salad
Source: Tyson Chickens (If you are Hosting a Bridesmaid Party)
Servings: 4

3 cups cooked, cubed Tyson Fresh Chicken
3 medium tart apples, cored and cut into chunks
1/2 cup chopped celery
1/2 cup mayonnaise
1/2 cup low fat sour cream
2 tablespoons honey
1 tablespoon ReaLemon Lemon Juice from Concentrate
1/2 teaspoon ground nutmeg
1/2 head lettuce, torn

COOK: CLEAN: Wash hands in large bowl, combine chicken, apples and celery. In small boel, combine mayonnaise, sour cream, honey, lemon juice and nutmeg. Pour over chicken mixture. Toss gently to mix well. SERVE: Serve individual salads over lettuce with crisp breadsticks. CHILL: Refrigerate leftovers immediately TIP: For a low calorie and lower fat version, use low fat or nonfat mayonnaise instead of regular mayonnaise. For added color, add 1/2 cup grape halves. For added crunch, stir in 1/4 cup toasted walnuts.

CURRIED CHICKEN SALAD
Source: Sue Zelickson is the Food Editor for WCCO Radio in Minneapolis/St.Paul.

- 1 cup shredded coconut
- 1 cup bleached raisins, cooked
- 1 cup chopped peanuts
- 1 cup diced bananas
- 1 cup diced apples
- 1 cup diced celery
- 2 cups diced cooked chicken
- 2 tablespoons curry powder
- 1 cup chutney
- 1/4 to 1/2 cup mayonnaise
- Salt to taste

Add the mayonnaise to the above ingredients and seasons to taste. Serves 16