A colorful chicken salad combining red grapes, canned pineapple and celery in a mayo based orange and curry flavored dressing. Toasted almonds garnish the salad.
Ingredients
DRESSING: 1/4 cup light or fat free mayonnaise 2 tablespoons frozen orange juice concentrate, thawed* 1-1/2 teaspoons low fat milk 1-1/2 teaspoons Equal Spoonful** 1/4 teaspoon curry powder
SALAD: 2 cups cubed cooked chicken breast 1 cup halved red seedless grapes 1 cup well drained canned pineapple chunks 2/3 cup thinly sliced celery 1/4 cup toasted slivered almods
* Make remainder of concentrate into orange juice. ** May substitute 1 packet Equal sweetener
Preparation
For Dressing, combine all ingredients, stirring with a wire whisk until blended.
Combine all Salad ingredients except almonds. Gently toss with Dressing. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.
Just before serving, sprinkle almonds over top of salad.
