This recipe is courtesy of the Arico Foods newsletter.

Curried Chicken Salad

Adapted from The Gluten-Free Gourmet Cooks Fast and Healthy by Bette Hagman. You can prepare this ahead and toss together just before your picnic.

Dressing
1/4 cup pineapple juice, or 1/4 cup chicken broth plus 2 tsps brown sugar
1 1/2 to 2 1/2 teaspoons curry powder
1/2 cup mayonnaise (use vegan mayo for egg-free)
1 tablespoon lemon juice

Salad
3 cups cooked chicken
1/2 cup diced pineapple
1/2 cup mandarin orange segments
1 - 8oz can sliced water chestnuts
1 cup sliced celery
4 green onions, sliced thin
1/2 cup chopped macadamia nuts
1 cup thawed baby peas (optional)

In a small saucepan, heat the pineapple juice with the curry powder. Simmer for 2 minutes. Cool and add to mayonnaise and lemon juice. Blend well. Fold in the chicken or fish and refrigerate until ready to toss with other ingredients. Makes 4 to 6 servings.

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