Serves: 8
Total Calories: 276
1. In a large bowl, combine chicken, celery and water chestnuts. Sprinkle with salt and toss.
2. In a small bowl, stir mayonnaise, curry powder, lemon juice and soy sauce until smooth and blended. Stir into chicken mixture until well blended. Reserving five mandarin orange segments for garnish, gently stir remaining oranges into salad. Cover and refrigerate at least 1 or up to 24 hours.
3. To serve, stir salad and transfer to a lettuce-lined serving bowl. Garnish with reserved orange segments and watercress.
This Asian Chicken Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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