Prep 10 mins
Cook 0 mins
This salad makes a nice, light lunch when served over top of lettuce greens. It also makes a nice salad filling for pita bread. One of my summer favorites! Prep and cooking times do not include time to cook chicken.
- 2 cups cooked chicken, cubed
- 1 (8 ounce) can sliced water chestnuts, drained
- 1⁄2 cup diced celery
- 1⁄2 cup nonfat sour cream
- 1⁄2 cup fat-free mayonnaise or 1⁄2 cup salad dressing
- 1 teaspoon curry powder (more or less to taste)
- 1 teaspoon soy sauce
- 1 teaspoon lemon juice
- 1 dash garlic powder
- salt and black pepper, to taste
- 4 ounces lbs green seedless grapes, halved lengthwise
- Mix together chicken, water chestnuts, and celery.
- Blend together sour cream, mayonnaise, curry powder, soy sauce, lemon juice, garlic powder, salt, and pepper.
- Pour over chicken mixture and mix to combine.
- Stir in grapes.
- Chill at least 2 hours before serving.
I attended a luncheon with Lisa Welchel the other day in the little town of San Saba, Tx. A chicken salad was served, a very different chicken salad. It was so yummy and I came home to try and find a recipe that I thought had all the elements that the one at the luncheon contained. This is the recipe that I came across. I did not have any lemon juice or celery, so I used lemon pepper without salt and left out the celery. Next time I will have the celery and lemon juice on hand! I also used a smoked chicken breast that my hubby had smoked for me last night, and so I mixed all the ingredients together first and added to my diced chicken breast until I thought it was a good consistency and so I had left over mixture. I used this to make pea salad-YUMMY!! This is a great change to the normal chicken salad that I make, and even the regular fuit and nut chicken salald. My 2 year old will not eat chicken, she only eats Panda Express orange chicken(i know, very strange child that doesn't like chicken nuggets!) and she LOVED this! Great Recipe!
Delicious, we loved the crunch of the celery and water chestnuts and enjoyed the mild curry mayo, it all went very well together. Just made half a recipe for the two of us for supper. Served on baby lettuce surrounded with tomato slices. We had some raisen bread toast with it, nice light supper. Thanks for sharing, I will be making it again during the summer.
We liked the flavour combination of fruit & chicken and the texture combo of crunchy & smooth. We just weren't very fond of the strong curry flavour.