Curried Chicken Salad (5) Collection
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 Tbsp  good curry powder
1 Tbsp  salt
1-1/2 tsp  fresh ground black pepper
 
salad: 
 
3 cup  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 tsp  curry powder
1/2 tsp  salt
1 tsp  apple cider vinegar
1/2 tsp  fresh ground black pepper
1/8 tsp  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 
large bowl. cover and refrigerate until serving time. 
 
http://southernfood.about.com/library/rec98/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 Tbsp  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 Tbsp  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 
 
 
-- 
(ID: 10253) Mirror: rec.food.recipes: Tue, Oct 28, 2003


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