Curried Chicken and Grape Salad (1964)

• 3 cups diced, cooked chicken
• 1-1/2 cup diced celery
• 1 cup seedless grapes
• 2 tbspns lemon juice
• 1-1/4 tspn salt
• 1-1/2 tspns curry powder
• 6 tbspns mayonnaise

Combine all ingredients except grapes, and toss lights.  Gently fold in grapes.  

Chill thoroughly.  Serve on lettuce.  Garnish with toasted, slivered almonds, if desired. Serves six.  

(Origin - "Salads and Vegetables - Favorite Recipes of Home Economics Teachers" by Favorite Recipes Press, 1964. This recipe was by Lois Pullen of the Louisiana State Department of Education.) 

More "Lost" Curried Recipes

Curried, Lemony Cream of Chicken Soup (1960)

Cranberry Chicken Curry (1965)

Curried Lobster with Coconut (1957)