Monday, February 04, 2008

Recipe 1

Here's my first contribution to the recipe exchange. This is a chicken salad that is great served on a crescent roll on a hot summer day.

Polynesian Chicken Salad
2 cups cooked chicken, shredded
1 1/2 cups diced celery
1 1/2 cups pineapple tidbits or seedless grapes
1/4 cup shredded carrots
1/2 cup toasted almond slices
1/2 cup mayonnaise
1/4 cup sour cream
1 tsp. curry powder
1 tsp. lemon juice
1/2. tsp. salt

*Makes about 6 servings

For best results, refrigerate at least an hour before serving.


Elizabeth said...

I've never heard of Polynesian chicken salad - it sounds interesting. I'll have to try it out when the weather is more suitable for chicken salad.
Thank you!

Kelly Spezzano said...

Sounds like a really refreshing recipe! We have not spoken before, so I hope you don't mind me reading your recipe blog...and commenting for that fact. I am friends with Danielle *and through internet, friends with "Strem". Thanks for the recipe!

~*Rachel*~ said...

Wow, that sounds really good....a nice refreshing salad!

I am also participating in the "recipe exchange" thanks for sharing!

strem said...

Ummmm... delicious!!! Now, this isn't your usual curry chicken salad, right? I think we should just have one big crazy day of chicken salads and make all sorts of concoctions. On second thought... maybe we should spread it out a little since I like it so much. DELICIOUS sounding! Thanks for sharing Lydia.

lydia said...

Strem, this IS my usual curry chicken salad. I don't always make it this way though. I usually don't put the carrots in it and I like to add a little more than 1 tsp. of curry...I like curry!

strem said...

I like curry, too! Looking at it again today makes me want it even more! :)