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Curried-Chicken Salad

Brayden's picture
Ingredients
  Chicken breasts 3 Pound
  Carrots 2 Medium
  Celery stalks 2
  Onion 1 Small
  Black peppercorns 6
  Salt To Taste
  Bay leaf 1 Large
  Boiling water 3 Cup (48 tbs)
  Celery 1⁄2 Cup (8 tbs)
  Tart apple 1 1⁄2 Cup (24 tbs)
  Green pepper 1⁄2 Cup (8 tbs)
  Onion 2 Teaspoon
  Mayonnaise/Cooked salad dressing 3⁄4 Cup (12 tbs)
  Light cream 3 Tablespoon
  White pepper 1⁄2 Teaspoon
  Watercress sprigs 2
  Curry powder 1 Teaspoon
Directions

MAKING
1) In a saucepan, place together chicken, carrot, cut up celery, sliced onion, black peppercorns, 1-1/2 teaspoons salt, the bay leaf, and boiling water.
2) Heat the chicken mixture and bring to boil and reduce heat.
3) Put the lid on and allow to simmer for about 30 minutes, or until the chicken is tender.
4) Using a perforated ladle, take the chicken out of the broth,
5) Allow the chicken to cool and place in refrigerator until well chilled.
6) Remove and discard skin from chicken and cut the meat from bones in large pieces.
7) In a large bowl, place together chicken, sliced celery, apple, green pepper, and grated onion.

FINALIZING
8) In another small bowl, stir together mayonnaise, cream, curry powder, 3/4 teaspoon salt, and the white pepper until well mixed.
9) Stream the mayonnaise mixture over chicken mixture and toss lightly until well combined.
10) Cover and refrigerate the chicken mixture until needed at least 1 hour.

SERVING
11) Spoon the Curried-Chicken Salad over a bed of mixed lettuce if desired onto large platter.
12) Garnish the salad with watercress.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
8

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