Prep 30 mins
Cook 30 mins
This is an old stand-by for a quick warm weather lunch. My family really likes it. Adjust the seasonings to your taste.
- 3 cups chopped cooked chicken
- 1 (11 ounce) can mandarin oranges, drained
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 cup chopped celery
- 1⁄2 cup mayonnaise
- 2 teaspoons lemon juice
- 2 teaspoons soy sauce
- 1 teaspoon curry powder
- lettuce leaf
- Mix together all ingredients except lettuce leaves.
- Chill 2 hours.
- Serve on lettuce leaves.
Lovely tingley salad! I had some roasted turkey breast/wings I needed to use up from the freezer, this turned out to be the perfect way! Wonderful taste, just enough curry, I just made a half recipe for the two of us except for the oranges and water chestnuts, I used the full tins. We enjoyed this very much and will be making it again, thanks for sharing.