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Curried Chicken Salad Puffs

Chicken.Maximus's picture
  Chicken breasts 48 Ounce
  Onion 1 Small
  Celery tops 1 Cup (16 tbs)
  Salt 3 Teaspoon
  Peppercorns 6
  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
  Sugar 1 Teaspoon
  Grated onion 2 Teaspoon
  Lemon juice 2 Teaspoon
  Popovers 6
  Bacon slices 6
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Curried Chicken Salad Puffs Recipe