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3 cups chicken cubed cooked
1 cup celery chopped
1 8-ounce can water chestnuts sliced, well drained
1/2 teaspoon salt
1 cup mayonnaise
2 teaspoons curry powder
2 teaspoons lemon juice
2 teaspoons soy sauce
1 16-ounce can mandarin orange segments well drained, reserving
Watercress sprigs
In a large bowl, combine chicken, celery and water chestnuts. Sprinkle with salt and toss; set aside.
In a small bowl, stir mayonnaise, curry powder, lemon juice and soy sauce until smooth and blended. Stir into chicken mixture. Gently stir in mandarin oranges. Cover and refrigerate at least 1 hour or up to 24 hours.
To serve, stir salad and transfer to a serving bowl. Garnish with reserved orange segments and watercress.
1 cup celery chopped
1 8-ounce can water chestnuts sliced, well drained
1/2 teaspoon salt
1 cup mayonnaise
2 teaspoons curry powder
2 teaspoons lemon juice
2 teaspoons soy sauce
1 16-ounce can mandarin orange segments well drained, reserving
Watercress sprigs
In a large bowl, combine chicken, celery and water chestnuts. Sprinkle with salt and toss; set aside.
In a small bowl, stir mayonnaise, curry powder, lemon juice and soy sauce until smooth and blended. Stir into chicken mixture. Gently stir in mandarin oranges. Cover and refrigerate at least 1 hour or up to 24 hours.
To serve, stir salad and transfer to a serving bowl. Garnish with reserved orange segments and watercress.
