As the weather heats up this summer, it becomes a challenge to make dinners without heating up the entire kitchen. This chicken salad recipe is perfect for a hot summer day. I first enjoyed this dish (served with crackers) way back at my baby shower when I was expecting Barbi! Since then, I’ve discovered that my family loves it served in flour tortillas. However it is served, your family will enjoy it too.
5 chicken breasts, cooked and cut into bite-sized pieces
2 cups of seedless grapes cut into halves
8 oz. can sliced water chestnuts
1 c. mayonnaise
2 tsp. curry powder
2 Tbsp. soy sauce
10 flour tortillas
In large mixing bowl, combine the chicken, grapes, and water chestnuts. In a separate bowl, mix the mayonnaise, curry powder, and soy sauce. Pour the sauce over the chicken mixture and stir well.
Cover and chill for about an hour or until cold throughout. Spoon onto tortillas and roll up.
These can be served with a side of tossed salad; jello-o salad; or icy cold watermelon. Enjoy!
The Cookbook Experiment 