Chicken Salad Pourpre

Name: Chicken Salad Pourpre
Ingredients: 6 -7 cups cubed cooked chicken; 1 (8 ounce) can water chestnuts, drained and sliced; 2 cups chopped celery; 1 fresh pineapple, peeled, cored, eyes removed, and cut into 1-inch chunks; 2 lbs red seedless grapes, cut in half; bibb lettuce; 2 cups slivered almonds, toasted; 2 -2 12 cups mayonnaise; 2 tablespoons fresh lemon juice; 1 tablespoon curry powder; salt; fresh ground white pepper

12 ingredients

6 steps

Ingredients

6 -7 cups cubed cooked chicken
1 (8 ounce) can water chestnuts, drained and sliced
2 cups chopped celery
1 fresh pineapple, peeled, cored, eyes removed, and cut into 1-inch chunks
2 lbs red seedless grapes, cut in half
bibb lettuce
2 cups slivered almonds, toasted
2 -2 12 cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon curry powder
salt
fresh ground white pepper

Directions

1

Add chicken, water chestnuts, celery, pineapple, and grapes in a large bowl.
2

To make the dressing: add 2 cups mayonnaise in a medium bowl; whisk in the lemon juice, curry powder, salt, and pepper to taste.
3

Pour the dressing over the chicken mixture; toss gently but thoroughly.
4

Add another 1/2 cup mayonnaise if desired.
5

Cover and refrigerate for up to 4 hours.
6

Serve the salad on bibb lettuce leaves; garnish with toasted almonds.