Recipe: Trader Vic's Chicken Salad

Serves 6 to 8

Salad:

- 1 ½ cup pineapple tidbits

- 4 to 5 cups diced cooked chicken

- 1 cup sliced water chestnuts

- 1 cup sliced celery

- 1/3 to ½ cup sliced green onions

- ½ cup slivered almonds

Dressing:

- ¾ cup sour cream

- ¼ cup Major Grey's chutney

- 1 teaspoon curry powder

- About ¾ to 1 teaspoon salt

- About 1 to 1 ½ cups Chinese noodles

- Optional: lettuce leaves

1. To prepare salad: Drain pineapple and reserve a couple tablespoons juice. Combine pineapple with chicken, water chestnuts, celery, green onions and almonds.

2. To prepare dressing: Stir together sour cream, mayonnaise, chutney, curry powder and salt. (Add a little pineapple juice to loosen dressing just a bit.)

3. Stir dressing into salad at least 1 hour before serving and refrigerate. Add noodles just before serving. Serve on a bed of lettuce.

From Trader Vic's