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Country Kitchen
October 1, 2007 Previous Recipe | Next Recipe
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CABBAGE CASSEROLE
CHICKEN POT PIE
CHICKEN ENCHILADAS
CUCUMBER SALAD
Chocolate Upside-Down Cake
SALMON BALLS
PINEAPPLE AU GRATIN
MEXICAN CORNBREAD
FRUITY CREAM CHEESE PIE
CHICKEN SALAD
EASY BANANA NUT BREAD
CHICKEN SALAD

2 cups chopped chicken breast, cooked
2 cups diced peaches
1 (5-ounce) can diced water chestnuts, drained
1/2 cup slivered almonds
1/2 cup chopped celery

Dressing:
2/3 cup mayonnaise
1 teaspoon soy sauce
1/2 teaspoon salt
1/2 teaspoon curry powder

Toss together first five ingredients. In a separate bowl, combine dressing ingredients. Pour over salad and chill.
Note: Gail suggests serving on a bed of lettuce or in half a cantaloupe.





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