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Title: Curried Chicken Salad Categories: Appetizers Yield: 8 Servings 6 Cooked chicken; deboned and -diced 1 c Celery; coarsely chopped 1/2 c Walnuts; chopped (optional) 1/2 c Dill pickles; chopped -(optional) 1 c Apples; chopped 1/4 c Parsley; chopped 2 ts Curry powder; mild Indian 1 tb Poppy seeds 1/4 ts Celery seed 1/2 ts Black pepper; coarsely -ground 2 tb Light mayonnaise Mix all of the ingredients together. Sprinkle top with paprika for color. Garnish top with egg slices if desired. Chill for at least one hour, It's best if refrigerated overnight. Serve with whole-wheat crackers. >From A Votre Sante BY: Greater Baton Rouge Health Care Alliance-1988 Recipe by: CYNDIE BRANTON R.N. CPC Meadow Wood Hospital Posted to MC-Recipe Digest V1 #858 by Emily Griffin |