CHRISTINE HICKMAN'S CURRIED CHICKEN SALAD
Steps:
- In a large bowl COMBINE: 5 cups diced cooked chicken breasts 1 ½ cups thinly sliced celery ½ cup green cut in halves ½ cup red grapes cut in halves 1 Tablespoon lemon juice 1 ¼ teaspoons salt ¼ teaspoons fresh ground pepper ¼ cup honey 3 teaspoons curry powder 2 cups mayonnaise 1 cup diced pecans or slivered almonds MIX thoroughly CHILL SERVE on lettuce (or inside cream puff shells)
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