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.
- 709.77 ml chopped cooked chicken
- 311.84 g can mandarin oranges, drained
- 226.79 g can sliced water chestnuts, drained
- 236.59 ml chopped celery
- 118.29 ml mayonnaise
- 9.85 ml lemon juice
- 9.85 ml soy sauce
- 4.92 ml 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.