Recipe - Curried Cranberry Chicken Salad

Three fourths cup Mayonnaise
2 teaspoon Lime juice
Three fourths teaspoon Curry powder
2 cup Cooked cubed chicken
1 md Apple; cut into 1/2inch
chunks
Three fourths cup Dried cranberries
One half cup Thinly cut or sliced up celery
One fourth cup Chopped pecan
2 tablespoon Thinly cut or sliced up green onion

Combine mayonnaise, lime juice and curry powder in a large mixing bowl.
Stir in remaining ingredients. Cover and chill. Best prepared and served
within 8 hours. To make a day ahead, stir dried cranberries, pecans and
green onion into the salad mixture up to 8 hours before serving. Makes 5
cups. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Easy Holiday
Recipes by Pillsbury. Lynn's notes: Made this 12997; assembled it earlier
in the day. Put a bed of lettuce on the plates and the salad on top. Great
salad didn't have to add anything else to it.

Recipe by: Easy Holiday Recipes

Posted to TNT Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Dec 10, 1997