Chicken Salad Fit for a Queen



5 servings



3/4 cup mayonnaise
2 tsp. lemon juice
1 tsp. curry powder
2 tsp. soy sauce
2 cups cooked chicken, in lg. chunks
1/4 cup sliced water chestnuts
1/2 lb. seedless grapes, halved
1/2 cup chopped celery
1/2 cup toasted slivered almonds
1 can (8 oz.) pineapple chunks, drained


Mix mayonnaise with lemon juice and seasonings, toss with remaining ingredients. Chill several hours. Serve on lettuce leaves, or on croissants.

Author's Comments

This is the luncheon dish served to Queen Elizabeth II when she visited the University of Virginia and Monticello.

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