Title: Curried Chicken Salad
Categories: Salad
Yield: 16 Servings

1/2 c Uncooked rice
1 c Uncooked cauliflower;
-separated into flowerets
1 Bottle (8-oz) creamy French
-dressing
1 c Hellmann's mayonnaise
1 tb Curry powder
1 tb Salt
1 1/2 ts Pepper
1/2 c Milk
7 -(up to)
8 c Cooked chicken
1/2 c Thin strips green pepper
1 c Thinly sliced purple onion

Cook rice until tender and chill. Toss with cauliflowerand French dressing.
Refrigerate for 2 hours. In another bowl, combine mayonnaise, curry powder,
salt and pepper. Slowly stir in milk. Add diced chicken and toss.
Refrigerate 2 hours. When ready to serve, combine both mixtures. Add green
pepper, celery and onion. May be served with condiments such as flaked
coconut, slivered almonds, pineapple cubes, currant jelly, chutney, bacon
or chopped hard-cooked eggs. Yield: 16 servings.

DIANE BROWNLEE

(MRS. S. PORTER, III)

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.