Curry chicken salad for tea sandwich

 

One package Gardein chick’n scallopini
3-4 Green onions
Two stalks of celery
1/2 cup raisins
1/2 cup slivered almonds
1/2 cup vegenaise
1 tsp Curry powder, adjust to taste
Sauté chick’n  2 to 3 minutes on each side over medium heat until browned.
In a food processor, mince celery and green onions. Add chick’n, vegenaise, curry powder. Process on pulse until mixed. Stir in almonds and raisins.
Used Jewish rye bread (Von’s)

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