 |
Prep Time: 60 Minutes Cook Time: 1440 Minutes |
Ready In: 1500 Minutes Servings: 16 |
|
I first tried this recipe at a church function, but have made my own changes. Ingredients:
7 lbs chicken breasts |
1/2 cup butter |
salt, to taste |
pepper, to taste |
3 cups diced celery |
2 (16 ounce) cans sliced water chestnuts, drained |
3 lbs seedless grapes (8 cups) |
1 (20 ounce) can pineapple tidbits, undrained |
3 cups mayonnaise |
1/2 teaspoon curry powder |
3 tablespoons soy sauce |
3 1/2 ounces slivered almonds (optional) |
Directions:
1. Place chicken in large oblong pan.
2. Brush chicken with butter and sprinkle with salt and pepper.
3. Cover with foil.
4. Bake at 350 to 375 degrees for 1 hour.
5. While chicken is baking prepare the fruits, vegetables and dressing.
6. Combine dressing ingredients.
7. Mix everything except chicken and nuts.
8. Cut chicken in small pieces.
9. Mix with dressing.
10. Refrigerate overnight.
11. Sprinkle with nuts (if desired) just before serving.
12. This salad is great served with fresh bread.
|
|