Chicken Curried Salad
Portion Size: ½ cup chicken salad
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 teaspoons curry powder | |
| 2 pounds (4 cups) cooked, diced chicken | Cook until internal temperature reaches 165°F. |
| 1 cup light mayonnaise | |
| 1 cup light sour cream | |
| ½ cup green onion slices | Washed and sliced, including green part. |
| ½ cup raisins | |
| 1 cup diced pineapple | Use canned in own juice or water, or frozen chunks. |
| ¼ cup sliced unsalted almonds | Toasted |
| 8 lettuce leaves | Washed. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Mix curry powder, chicken, sour cream, mayonnaise, raisins, and pineapple in mixing bowl. Chill until ready to serve. | |
| 2 | Arrange ½ cup scoop on lettuce leaves. | |
| 3 | Top with green onions and almonds. |
Posted in Chicken Dinner Recipes
