Chicken Salad

  • 2 Cups cubed cooked Boulder Natural Meats Pineapple Curry Chicken Breast
  • 1 Cup halved red seedless grapes
  • 1 Cup well drained or fresh pineapple chunks
  • 2/3 Cup thinly sliced celery
  • 1/2 Cup Orange Curry Mayonnaise
  • 1/4 Cup toasted slivered almonds

Orange Curry Mayonnaise

  • 1 Cup mayonnaise
  • 1/2 Cup orange juice concentrate thawed
  • 2 Tablespoons raw cane sugar
  • 1 Teaspoon curry powder


Combine all Chicken Salad ingredients, except almonds. Refrigerate, covered 1 to 2 hours to allow flavors to blend. Just before serving sprinkle almonds over top of salad.

Combine all Orange Curry Mayonnaise ingredients, stirring with a wire whisk until blended. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.