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From: algeo@cme.nist.gov (Mary Beth Algeo)
Newsgroups: rec.food.recipes
Subject: CHICKEN: Curried Chicken Salad
Summary: rec.food.recipes posting
Keywords: recipe chicken
Message-ID: <1990Aug29.181905.6466@mthvax.cs.miami.edu>
Date: 29 Aug 90 17:36:06 GMT
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Followup-To: rec.food.cooking
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Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

In response to a request in rec.food.recipes for curried chicken salad,
the following recipe is submitted for posting.

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In Article 348 in rec.food.recipes, ST601287@brownvm.brown.edu (Mark Hessman)
requested a recipe for Curried Chicken Salad.  I served this a few weeks
ago, and it was a big success.  Enjoy!

                                                 Mary Beth



			Curried Chicken Salad

Stir together:
	1/2 cup lowfat plain yogurt
	1/2 tsp. garlic salt
	1 tsp. curry powder
	1/8 tsp. cayenne
	1/2 tsp. prepared mustard
	2 tsp. lemon juice
	2 tbsp. Major Grey's chutney, finely chopped

Add:
	3-1/2 cups cold cooked chicken breast, cut into 1/2" chunks
	2/3 cup celery, thinly sliced
	2 green onions, thinly sliced
	1 small apple, diced

Stir to blend.  Cover and chill for several hours or overnight.
Makes 4-1/2 cups.  For sandwiches, serve on baguettes, pita, or
your favorite bread.