Curried Chicken Salad
Curried Chicken Salad
POACHED CHICKEN FOR SALADS
Curried Chicken Salad
Curried Chicken Salad

Curried Chicken Salad

3 whole boneless chicken breasts
4 ribs celery, quartered
1 medium Vidalia or sweet type onion, peeled, coarsely chopped
3 tablespoons good curry powder
1 tablespoon salt
1 1/2 teaspoons fresh ground black pepper

Salad:

3 cups chopped cooked chicken
1 cup chopped celery strings removed
1/2 cup cubed unpeeled apple
1/4 cup raisins
1/4 cup roasted peanuts, coarsely chopped
1 cup mayonnaise
1 teaspoon curry powder
1/2 teaspoon salt
1 teaspoon apple cider vinegar
1/2 teaspoon fresh ground black pepper
1/8 teaspoon ground red pepper, cayenne optional -- omit

For the chicken: Place it in a large pot and cover with water. Add celery,
onion, curry powder, salt and pepper. Boil gently, covered, for
approximately 20

minutes, or until cooked through. Remove chicken, cool, and cut into
bite-size pieces.

For the salad: Mix together the chicken and remaining salad ingredients in
a
large bowl. Cover and refrigerate until serving time.

http://southernfood.about.com/librar...8/bl80517d.htm

The Florida Cookbook
Jeanne Voltz/Caroline Stuart



Curried Chicken Salad

Serves 12 as part of a buffet

1 level tablespoon Madras curry paste
2 medium ready-to-eat roast chickens, or 2 lb (900 g) cooked leftover
turkey
or chicken
3 oz (75 g) whole blanched almonds
5 fl oz (150 ml) mayonnaise
3 fl oz (75 ml) natural yoghurt
2 tablespoons peach or mango chutney, with any bits of mango finely
chopped
3 oz (75 g) raisins
3 oz (75 g) dried ready-to-eat peaches or apricots, quartered
1 bunch spring onions, sliced thinly, including the green parts
1 x 120 g bag baby leaf salad
1 tablespoon fresh coriander leaves, to garnish
salt and freshly milled black pepper

Preheat the oven to gas mark 4, 3500F (1800C).

Spread almonds out on a baking sheet and toast in oven for 8 minutes,
using a
timer. Let them cool for a couple of minutes, then roughly chop them.

Now strip meat from chickens, discarding skin and bones, cut it into
bite-sized pieces and place them in a mixing bowl. In a small bowl, mix
mayonnaise and
yoghurt with curry paste and mango chutney, then pour this sauce over
chicken. Add raisins, apricots, about three-quarters of the salad onions
and
about
two-thirds of the almonds. Mix everything together thoroughly, taste and
season,

cover and chill till needed.

When ready to serve, place salad leaves in serving dish and spoon chicken
over top, heaping it up to give it some height. Then scatter reserved
salad onions, almonds and coriander leaves over top.

http://www.deliaonline.com/recipes/r_0000000790.asp


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