Chicken, Fruit and Curry Salad

Adapted from Lost Recipes: Meals to Share with Friends and Family by Marion Cunningham

Serves 8

This chicken salad recipe should never be forgotten. With its chunks of pineapple and crunchy pieces of water chestnut, and the surprise flavoring of curry, it is delicious from the first bite and people will ooh and aah. The salad can be served on top of butterhead lettuce leaves or sandwiched between two pieces of whole wheat bread.

Salad:

• 4 cups diced cooked chicken
  
• 2 cups grated coconut
  
• One 5 1/2-ounce can pineapple chunks, cut in half
  
• 2 cups halved grapes (seeds removed if necessary)
  
• 1 cup sliced water chestnuts
  
• 1 small can cashews (optional)
  
• 1 small can smoked almonds, cut in half

Dressing:

• 1 1/2 cups mayonnaise
  
• 1 teaspoon curry powder (or more to taste)
  
• 1 tablespoon lemon juice
  
• 1 tablespoon soy sauce

To make the salad, put the chicken, coconut, pineapple chunks, grapes, and water chestnuts in a large bowl. Toss to mix well.

To make the dressing, mix together the mayonnaise, curry powder, lemon juice, and soy sauce in a small bowl and stir until well blended.

Just before serving, stir the dressing into the salad to blend evenly. Add the cashews, if using them, and the almonds, and mix.

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