Pagoda Chicken Bowl
|Canned pineapple tidbits||9 Ounce|
|Sliced celery||1 Cup (16 tbs)|
|Cubed cooked chicken/2 cans (5 or 6 ounces) diced cooked chicken||2 Cup (32 tbs)|
|Mayonnaise/Salad dressing||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Curry powder||1⁄4 Teaspoon|
|Boston lettuce||1 Cup (16 tbs)|
|Radish slices||1 Cup (16 tbs)|
Prepare noodles with chicken sauce mix, following label directions for top- range method; set almonds aside for later stage.
Spoon noodle mixture into a medium-size bowl; cool, stirring lightly several times at room temperature.
Set aside several pineapple tidbits and celery slices for a garnish; stir remaining with chicken into noodle mixture.
Blend mayonnaise or salad dressing, milk, and curry powder in a cup; fold into noodle mixture.
Chill at least 30 minutes to season.
When ready to serve, spoon into a lettuce-lined salad bowl; sprinkle with saved almonds on top.
Garnish with rows of radish slices, and saved pineapple and celery threaded onto a wooden pick.