Friday, February 13, 2009
This recipe was originally from the Lion House cookbook, but I've made a few adjustments to make it more fitting for our family. I love the bright colors and the subtle curry flavor. My kids love the fun noodle and fruit combination.
2/3 cup mayonnaise
2 Tbs. lemon juice
1 tsp. salt
1 tsp. curry powder
2-1/2 cups cooked chicken, diced
1 cup rotini noodles
1 cup diced celery
1/4 cup slivered blanched almonds
1 avocado, sliced
1/2 cantaloupe, but into wedges (we used mango)
1 cup seedless grapes, halved
1 cup canned pineapple chunks, drained
Cook noodles as directed. Let cool. Blend mayonnaise, lemon juice, salt, and curry powder. Pour over chicken, celery, and noodles and mix lightly.
Chill. Just before serving, mound salad in center of a serving platter lined with salad greens (I did it on the individual plates rather than a large serving platter). Sprinkle with almonds. Garnish with avocado and fruits. Serves 6.