From Mark Gallaudet (Executive Chef at the Athenaeum)
1/2 c mayonnaise
1 t lemon juice
2 T curry powder
2 c cooked chicken, chopped
1/4 c diced celery
1/2 c seedless grapes, halved or use plumped raisins
1/4 c almond slivers or walnuts
Blend mayonnaise, lemon juice, and curry powder. Toss with remaining ingredients. Chill at least one hour before serving.
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