|
| Curried Chicken Salad
2 whole chicken breasts, poached, skinned, and chopped, about 4 cups
water to cover
1 teaspoon of tarragon
1 onion, chopped
1 celery rib with leaves
1 carrot, sliced
2 large cloves garlic, sliced
ground pepper
juice of 1 lemon
1 cup of Granny Smith apples, cored and chopped finely
1 cup of chopped walnuts (roasted for 10 minutes at 350ºF.)
1/4 cup of mayonnaise
1/4 cup of plain yogurt
2 to 3 teaspoons of curry powder
Garnish: lettuce leaves, dill sprigs
In a saucepan place chicken, enough water to cover it, and the next 6 ingredients. Bring to a boil, cover, and turn off heat. Let sit for 1 hour. remove chicken from broth. Save broth in refrigerator for immediate use or freeze in 1 cup yogurt containers. Skin, bone, and slice chicken. Toss chicken with lemon juice. Add chopped apple and walnuts. Mix together mayonnaise, yogurt and curry powder. Serve on lettuce leaves and decorate with sprigs of dill. Serves 6 to 8
Variations: Add grapes and pineapple and substitute almonds for walnuts.
|
Chicken Cookbooks
|
|
