Chicken Curried Salad recipe

12 servings

16 small red potatoes

3/4 cup mayonnaise

1 tablespoon curry powder

6 boneless chicken breast halves, cooked and diced

2 small red onions, diced

2 (14 ounce) cans artichoke hearts, drained and chopped

1 head lettuce - rinsed, dried and torn

salt and pepper to taste

Bring a large pot of salted water to a boil.

Add potatoes and cook until tender but still firm, about 15 minutes.

Drain, cool and chop.

In a large bowl, whisk together the mayonnaise and curry powder.

Add the potatoes, chicken, onion and artichoke hearts and mix together until evenly coated.

Refrigerate until chilled.

To serve, arrange over a lettuce bed and sprinkle with salt and pepper.