CURRIED CHICKEN RICE SALAD
2 1/2 C. bite size pieces cooked chicken
1 1/2 C. cold cooked rice
1 C. chopped celery
1 C. (generous) quartered (or halved) seedless grapes (red or green)
1/2 C. chopped pecans, toasted
1/3 C. sweet pickle relish (or bread and butter pickles, minced fine)
3/4 C. mayonnaise
1 tsp. curry powder
1/2 tsp. salt
1/8 tsp. pepper
In a large mixing bowl, combine chicken, rice, celery, grapes,
pecans and pickle relish. Stir to combine.
In a small bowl, mix mayonnaise, curry powder, salt and pepper
together. Stir until well mixed.
Add dressing to chicken mixture. Stir to evenly coat all ingredients.
Cover and chill at least several hours.
If salad seems a little too dry, add a bit more mayonnaise. Garnish
with grapes, strawberries, pineapple pieces - whatever.
Note: To toast pecans: Spread in a shallow baking pan. Bake in
a 300 degree oven for about 10 minutes. Stir once.