Monday, November 11, 2013

Curried Chicken Salad

1 1/2 cups cooked rice
2 T. oil
1 T. vinegar
1/2 t. curry powder
salt and pepper to taste

2 c. cubed cooked chicken
1 c. chopped celery
1/2 c. chopped onion
1/4 c. chopped green pepper (yellow and red peppers have a milder flavor)
1 (10 oz.) frozen peas cooked and drained
3/4 c. mayonnaise

1/2 c. Cashew nuts

Combine first five ingredients and chill overnight. Combine chicken and vegetables with mayonnaise. Add to rice mixture, mix well and chill several hours. Serve on a bed of lettuce. Garnish with cashew nuts. Yeilds 8 servings.

found in Mom's Recipe Box