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Curried Chicken Salad


Curry powder and lemon juice give this chicken salad pleasant flavor and the sour cream gives it a smooth texture. Add almonds if you like a little crunch.


  • 3 cups cubed, cooked chicken
  • 1 1/2 cups sliced celery
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon salt
  • 1/8 teaspoon onion salt, 3 tablespoons lemon juice
  • 1 to 2 tablespoons curry powder, or to taste
  • mixed greens
  • toasted almonds, optional*


Combine chicken and celery. In a separate bowl or cup, combine mayonnaise, sour cream, lemon, and curry powder to taste. Add mayonnaise mixture to the chicken and celery, blending well. Serve over mixed greens and sprinkle with toasted almonds, if desired. Serve with chips and slices of roasted red pepper for garnish, if desired.
Serves 4.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

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