Title: Hot Indian Curry Salad
Categories: Salad Southern
Yield: 6 Servings

2	c	Chicken; cooked, chopped
3		Eggs; hard-cooked; chopped
1	c	Celery; finely chopped
1/2	c	Raisins
10 3/4	oz	Soup, cream of chicken; undiluted
1/2	c	Mayonnaise
1	tb	Lemon juice
1	ts	Curry powder
1/4	ts	Pepper
2	tb	Coconut, flaked
1/4	c	Walnuts; chopped

Combine first 9 ingredients, stirring well. Spoon into a lightly greased 1-1/2 quart casserole. Sprinkle with coconut, and top with walnuts. Bake at 400 degrees for 30 minutes.

SOURCE: Southern Living Magazine, February 1983. Typos by Nancy Coleman.

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