Name: Curry Chicken Salad Wraps
Ingredients: 3 lbs Boneless Chicken Breast (1 inch cubes); 1.5 tsp Curry Powder; .25 cup vegetable oil; .5 cup Chopped Celery; 8 ounce Sliced or Chopped Water Chestnuts (1 can); 2 cup Seedless Grapes (halved); 2 ounce Slivered Almonds (1 package); 1 cup Mayonnaise; 1 tbsp Soy Sauce; 1 tbsp Lemon Juice; 1 tbsp Prepared Mango Chutney (salt to taste)

Curry Chicken Salad Wraps

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Course Main Course

Ingredients

3 lbs Boneless Chicken Breast 1 inch cubes
1.5 tsp Curry Powder
.25 cup vegetable oil
.5 cup Chopped Celery
8 ounce Sliced or Chopped Water Chestnuts 1 can
2 cup Seedless Grapes halved
2 ounce Slivered Almonds 1 package

Dressing

1 cup Mayonnaise
1 tbsp Soy Sauce
1 tbsp Lemon Juice
1 tbsp Prepared Mango Chutney salt to taste

Notes

Heat oil and curry powder for 3 minutes in frying pan. Add chicken and cook. Gently combine the celery, wa- ter chestnuts, grapes, and almonds in a large glass bowl. Combine the dressing ingredients and mix well. Add to the chicken mixture and stir gently to combine.

Season with salt, to taste. Serve with flour tortillas.