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Country Kitchen
February 1, 2013 Previous Recipe | Next Recipe
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SUE’S CHICKEN SALAD
MOUNTAIN DEW SALAD
PENNE PRIMAVERA
GOURMET POTATOES
FOOLPROOF STANDING RIB ROAST
SWEET POTATO CRUNCH
WILD PLUM MUFFINS
WILD PLUM TEA
LEMON CHEESE POUND CAKE
SUE’S CHICKEN SALAD

5 pounds chicken breasts
1 cup melted butter, divided
Salt and pepper
3 (10-ounce) packages slivered almonds
2 cups mayonnaise
1 heaping teaspoon curry powder
2 tablespoons soy sauce
2 tablespoons lemon juice
1 (20-ounce) can pineapple chunks, drained
2 cups celery, thinly sliced
3 (6-ounce) cans sliced water chestnuts
2 pounds seedless grapes, washed
Bibb or Boston lettuce

Brush chicken breasts with ½ cup melted butter and sprinkle with salt and pepper. Seal tightly in heavy duty foil and place in a shallow roasting pan. Bake at 350F for 1 hour. Remove from oven and cool. Debone chicken and cut into bite-sized pieces. Should yield about 2 quarts diced chicken.
Coat almond pieces with remaining melted butter and spread evenly on a baking sheet. Roast almonds at 350F for 15 minutes or until golden brown in color. Remove to paper towels and sprinkle with salt. Cool and set aside until just before serving. (Chicken and almonds may be prepared a day in advance.)
A few hours before serving, combine mayonnaise, curry powder, soy sauce and lemon juice in a bowl to make dressing. Toss dressing mixture into a large bowl over chicken, pineapple, celery, chestnuts and grapes. Fold in ¾ of the toasted almonds. Chill until ready to serve.
Line the edges of a large glass platter with lettuce leaves and mound chilled chicken salad in the center of lettuce. Sprinkle with remaining almonds just before serving





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