Curry Chicken and Summer Fruit Salad

Blogger, Janet Roberts of Camp Janet - Culinary Fun for Everyone shares a recipe. Chicken provides a simple addition to this no-fuss summer salad that's ready in 20 minutes. Perfect if you love Indian cuisine.

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Prep Time 20 min
Total Time 20 min
Servings 6

Ingredients

Dressing

1: cup mayonnaise or salad dressing

1: tablespoon fresh lemon juice

1: teaspoon ground curry powder

1: teaspoon soy sauce

1/4: teaspoon salt

1/4: teaspoon pepper

Salad

2: cups cubed cooked chicken

1: can (8 oz) whole water chestnuts, drained, quartered

1 1/2: cups seedless red grapes, halved (about 1/2 lb)

1: cup honeydew melon cubes (about 1/2 lb)

1: cup cantaloupe melon cubes (about 1/2 lb)

6: lettuce leaves

1/3: cup sliced almonds, toasted*

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Directions

1 In large bowl, mix all dressing ingredients with whisk until smooth. Stir in remaining ingredients except lettuce leaves almonds.
2 Place 1 lettuce leaf on each of 6 salad plates. Divide salad over lettuce leaves. Top each salad with almonds.

EXPERT TIPS

Expert Tips

Purchase pre-cut melon in the produce department.

To toast almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until lightly brown.

Got questions? Our experts have the answers. Ask Betty now.