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CURRIED CHICKEN SALAD (SEN. BOND-MISSOURI)

Category:    Chicken, Poultry, Salads, Spicy
Yield: 8 servings
 
      2 c  Cooked chicken breast, diced        1 ts Curry powder
      4    Scallions, sliced                   1 ts Salt
      1 c  Water chestnuts, sliced                  Freshly ground black pepper
      2 c  Cooked rice, at room                     -to taste
           -temperature                        2    Bananas
      1 c  Mayonnaise                        1/4 c  Lemon juice
    1/2 c  Prepared chutney                1 1/2 c  Chopped peanuts
 
  Note from Senator Christopher Bond of Missouri - Following my son, Sam's,
  christening at the First Presbyterian Church in my hometown of Mexico, this
  savory chicken salad was featured along with asparagus and a watermelon
  basket brimming with fresh fruit. That Father's Day in 1981 is a date we'll
  never forget.
  
  Combine chicken, scallions, and water chestnuts with rice. In a separate
  bowl, combine mayonnaise, chutney, curry, salt and pepper. Mix well.
  Thoroughly combine mayonnaise dressing with chicken-rice mixture. Chill.
  Taste and adjust seasonings. Cut bananas diagonally into 1" slices. Dip
  slices into lemon juice and coat with peanuts. To serve, arrange salad on
  small platter. Surround salad with banana slices and garnish with chopped
  nuts. Additional condiments may be served: chopped green peppers, toasted
  almonds, plumped raisins and coconut are a few choices. Yield: 6-8
  servings. 
 

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