Traditional Curried Chicken Salad
4 cups chicken broth
1 cup mayonnaise
1/4 cup raspberry vinegar
2 Tbs. cider vinegar
2 1/2 Tbs. sugar
3 Tbs. hot curry powder or regular plus a pinch cayenne
1/4 cup diced apple
1/4 cup dried sweetened cranberries, halved
1/2 cup diced red pepper
6 green onions, sliced
1/4 cup white raisins
1/4 cup slivered almonds
1. Poach chicken breasts by placing them in the boiling chicken broth, bringing back to a simmer, cooking 5 minutes, and then allowing them to cool, tightly covered, in the poaching liquid for at least 30 minutes. Chill meat and dice into 1/2-inch pieces.
2. Meanwhile, prepare the dressing by combining the mayonnaise, vinegars, sugar, and curry powder; whisk together until smooth.
3. Toss the diced cooked chicken with the dressing, apple, dried cranberries, red pepper, green onions, raisins, almonds, and salt.