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Chicken Salad Bombay

6 cups cubed cooked chicken

2 cans (11 ounces each) mandarin orange segments, drained

1 can (8 ounces) sliced water chestnuts, drained

1 cup Chinese pea pods

1/2 cup sliced celery


1 cup chopped apple

1 package (8 ounces) light Neufchatel cheese, softened

1/3 cup orange juice

2 teaspoons grated orange peel

1 teaspoon curry powder

1 can (5 ounces) chow mein noodles


1. Mix together chicken, oranges, water chestnuts, pea pods, celery and apple in a large bowl.

2. Place Neufchatel cheese, orange juice and peel and curry powder in food processor or blender container; process until well blended.

3. Add to chicken mixture; toss lightly. Chill.

4. Top with chow mein noodles.


Chloe Buckner, P.O. Box 421, Edinburg

WINNERS // Main 96 Cookbook page
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Updated Aug. 13, 1997
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