Curried Chicken Salad by Carla

[S_Wirth]

Curried Chicken Salad

4 Whole Chicken Breasts
1 Cup Celery, Chopped
1 Sm Can Water Chestnuts, Sliced, Drained
1/2 - 1 Cup Dried Cranberries
1/2 - 1 Cup Sour Cream
1/2 - 1 Cup Real Mayonnaise
1 tsp Curry powder, or to taste
Salt to taste
Black Pepper to taste

Poach Chicken Breasts with enough water to cover. Poach until completly cooked. Cool and chop. Reserve chicken broth for use with another recipe. Combine remaining ingredients, mixing completly. Cover and refrigerate for several hours or overnight.

Serve on a bed of lettuce with fresh pineapple chunks, red and green seedless grapes and orange wedges with a side dish of fresh carrot sticks, sliced cucumbers and tomatoes.

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