Curried Chicken Salad Puffs
|Chicken breasts||48 Ounce|
|Celery tops||1 Cup (16 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Chopped celery||2 Cup (32 tbs)|
|Mayonnaise/Salad dressing||1 1⁄4 Cup (20 tbs)|
|Curry powder||1 Teaspoon|
|Grated onion||2 Teaspoon|
|Lemon juice||2 Teaspoon|
|Boston lettuce leaves||6|
Simmer chicken breasts, covered, with sliced onion, celery tops, 2 teaspoons of the salt, peppercorns, and water in a kettle 30 minutes, or until chicken is tender.
Remove chicken from broth; cool until easy to handle.
(Chill broth to use for soup another day.) Pull skin from chicken and take meat from bones; dice meat; chill.
When ready to finish salad, combine chicken and celery in a large bowl.
Blend mayonnaise or salad dressing, curry powder, sugar, remaining 1 teaspoon salt, grated onion, and lemon juice in a small bowl; spoon over chicken; toss to mix well.
Saute bacon until almost crisp in a large frying pan; roll each slice around the tines of a fork to make a curl; drain on paper toweling.
Cut popovers in half lengthwise; line half of each with lettuce, then fill with chicken salad, dividing evenly.
Garnish with bacon curls and serve with remaining popover halves.