CURRIED CHICKEN SALAD 
10 oz. chicken meat (white)
2 tbsp. mayonnaise
2 tbsp. chutney
2 tsp. raisins
Salt & pepper to taste
Juice of 1 lemon
2 tsp. curry powder
2 tbsp. toasted coconut (toast on coconut sheet 5 minutes at 350 degrees)

Increase amounts as needed. Excellent for luncheon. Serve on lettuce greens. Garnish with fresh summer fruits. Fold together gently and serve as above.

 

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