Mix together the chicken, celery, onion, pecans and cucumber in a medium-sized bowl. Place all the remaining ingredients in a small bowl and stir until the curry powder is mixed through and the mixture becomes a mustardy yellow hue. Add the mayonnaise mixture by tablespoons to the chicken mixture. (The salad should not be too wet or too dry -- you may not need all of the mayonnaise mixture.) Adjust the seasonings, cover with plastic wrap, and chill for at least 1 hour. Serve chilled on a bed of lettuce or mounded in a hollowed-out pineapple half. Yield: 6 servings Per serving: 409 Calories (kcal); 47g Total Fat; (95% calories from fat); 1g Protein; 3g Carbohydrate; 19mg Cholesterol; 314mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9320 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (132g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 359 (75%)|
|Amt Per Serving||% DV|
|Total Fat 39.8g||53 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 21.3g|
|Cholesterol 30.6mg||9 %|
|Sodium 993.6mg||34 %|
|Potassium 86.9mg||2 %|
|Total Carbohydrate 31.4g||9 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 29.9g|
|Protein 1.7g||2 %|
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Calories per serving: 476
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