Ingredients: |
Ingredients: 4 skinned, boneless chicken breast halves
4 c. water
1/2 tsp. minced onion
dash garlic powder
1 bay leaf
4 medium sweet pickles, chopped
1 large carrot, scraped and grated
1 medium onion, chopped
1 medium Red Delicious apple, chopped
1 c. mayonnaise
1/2 c. raisins
1/4 c. chopped celery
2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. pepper
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Directions: |
Directions:Yield: 6 servings.
Combine first 5 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove chicken from broth; let cool. Strain broth and reserve for another use. Cut chicken into 1/2-inch pieces. Combine chicken with remaining ingredients; stir well. Cover and chill. To serve, spoon into puff pastry ring or pita bread halves. Top with alfalfa sprouts, if desired.
Maple-Mustard Chicken Salad: Mix together 4 1/2 c. cooked, diced chicken meat, 3/4 c. chopped red onion, 3/4 c. diced celery (1 to 2 stalks), 3/4 c. mayonnaise, 2 T. Dijon-style mustard, 3/4 tsp. salt, 1/4 tsp. pepper and 1 T. maple syrup. Serve on Pretzel Sandwich Buns.
Mixed-Berry Chicken Salad: Mix baby greens, cooked and sliced chicken breasts, candied walnuts and fresh berries. Toss lightly with salad dressing; serve with crumbled Gorgonzola cheese. (To make candied walnuts, whisk 1 large egg white until completely foamy; fold in 2 1/2 c. walnut halves and pieces and 3/4 c. brown sugar. Toss gently to coat. Spread on a parchment lined baking sheet; roast about 15 minutes in a 325º oven or until golden brown. Loosen nuts; set aside to cool.) Champagne-Berry Vinaigrette: Blend 1/2 c. mixed berries (strawberries, blackberries, raspberries) with 1/2 c. champagne vinaigrette until smooth; refrigerate. |
This recipe for ~ Curried Chicken Salad is from