The Dressing: Sara's chicken salad requires a little forethought. If you have three kids, you don't need to do any forethinking. If you have only yourself to feed and worry about, you should mix the dressing the night before you plan to make the salad. And then go get a pedicure or have your bikini line waxed or do whatever it is people without kids do these days.
Here my 4 year old is mixing the dressing. Don't tell my mildly neurotic husband, but I didn't make her wash her hands first. Hee hee. Jokes on him!
Sara's Chicken Salad
1 cup mayonnaise
1 teaspoon curry powder
2 teaspoons soy sauce
Juice of ½ lemon
Combine all dressing ingredients and refrigerate overnight so the flavors marry (they have no fears of commitment and will never be unfaithful...awe...young love).
3-4 cups cooked chicken, diced
1 can pineapple tidbits
1 can water chestnuts, drained & slivered
2 cups seedless grapes, halved
2 cups celery, sliced
1 4-oz. pack slivered almonds
Lightly toast almonds in a skillet on med-high heat. Watch and stir to prevent burning. Combine all ingredients and eat as a sandwich on fresh French bread or by itself over a bed of fresh baby greens.
If you wish to add salt, do so only on individual portions right before consumption. Adding it earlier will draw out the moisture and make for a soggy salad.
This chicken salad really lacked compared to yours. Am I doing something wrong? All I can figure is that I am missing the most important ingredient of all - good company! We miss you and will think of you with every bite.
Your sister, Kristy