Recipe: Oriental Chicken Salad and Curried Chicken-Fruit Salad

ORIENTAL CHICKEN SALAD

SALAD:
4 cups diced cooked chicken breast
1 (13 oz.) can pineapple chunks, drained
1 (11 oz.) can mandarin oranges, drained
1 cup seedless grapes*
1 cup diced celery
1 cup sliced water chestnuts
1/4 cup slivered almonds
DRESSING:
1 cup mayonnaise
2 tbsp. lemon juice
1 to 2 tbsp. minced onion
1 tsp. curry powder, optional
1 tsp. soy sauce
1/4 tsp. pepper
Salt (to taste)

Toss together salad ingredients in large mixing bowl.

Combine dressing ingredients and toss with salad. Refrigerate until well chilled before serving.

Servings: 8-10

*Cut grapes in half if serving to children.

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CURRIED CHICKEN-FRUIT SALAD

SALAD:
4 cups cooked chicken, cubed
2 cups seedless grapes (red or green), halved
1 can mandarin oranges (11 oz.), drained
1 can pineapple tidbits (8 oz.), drained
1 can water chestnuts (8 oz.), drained
1 cup chopped celery
DRESSING:
1 1/2 cups mayonnaise
1 tbsp. soy sauce
1 tbsp. lemon juice
1 1/2 tsp. curry powder
TO SERVE:
Lettuce leaves
Sliced almonds

In a large bowl combine salad ingredients.

In a small bowl combine dressing ingredients.

Pour dressing over salad ingredients, toss well to coat. Chill 1 hour.

Serve on bed of lettuce. Sprinkle with almonds.

Servings: 8