1/3 c mayonnaise
1/2 t dry mustard
1/2 t curry powder
1/4 t dill weed
1/4 t granulated garlic
1/4 c onion, finely chopped
1/4 c celery, finely chopped
1 10-oz. can white breast chicken meat, drained
|
|
In a large mixing bowl, combine all of the ingredients except
the dill and the chicken, and mix well. Remove the chicken
from the can and flake with a fork. Add the chicken to the
vegtable and spice mixture and toss. Sprinkle with the dill
and toss again. Cover tightly and refrigerate for several
hours before serving. Do not be concerned with the color of
the chicken salad after the spices and flavors have married.
The curry powder and the dry mustard will give the chicken
salad a yellow color.
|
|
|
