CURRIED CHICKEN SALAD Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 chicken breasts (about 5 lb/2.2 kg total)
1/2 cup cider vinegar
1 tsp. salt
2 cups thinly sliced celery
1/2 cup thinly sliced red onion
2 small cantaloupes
1 cup pecan halves
Boston or Romaine lettuce leaves
DRESSING:
1 cup mayonnaise
2 Tbsp. cider vinegar
2 Tbsp. honey
1 tsp curry powder
1/2 tsp. ground ginger
Kosher salt
NOTE: I like to have a lot of dressing on the chicken salad, so I double the dressing recipe when I make this dish.
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Directions: |
Directions:In large stainless steel or enameled kettle, combine chicken breasts, cider vinegar and 1 tsp salt; cover with cold water. Gradually bring to a boil; reduce heat and simmer, covered, for about 20 minutes or until juices run clear when chicken is pierced with skewer. Let cool for at least 15 minutes in poaching liquid. (Alternatively, cover and refrigerate over night).
Remove chicken breasts; discard cooking liquid. Remove and discard skin and bones. Cut or shred meat into bite-sized pieces and place in a large bowl; add celery and onion.
DRESSING:
Stir together mayonnaise, cider vinegar, honey, curry powder, ginger and salt to taste. Pour over chicken mixture and toss lightly to mix. Cover & chill for several hours.
Peel cantaloupe. Cut 1 cantaloupe into thin wedges and reserve for garnish. Using melon baller, make tiny balls from second cantaloupe (alternatively, cut into cubes). Cover both with plastic wrap and refrigerate.
Just before serving, gently stir cantaloupe balls and ¾ cup of the pecans into the chicken salad. Line large serving platter or individual plates with lettuce leaves. Mound salad in center; surround with cantaloupe wedges and sprinkle with remaining pecans. |
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Number Of
Servings: |
Number Of
Servings:10 |
Personal
Notes: |
Personal
Notes: Originally from “Canadian Living ENTERTAINING Cookbook”.
This is a “tried and true” chicken salad that I have served since 1990. I’ve used this recipe for a Bridal Shower luncheon for 30 women, as well as for a lovely summer lunch on the patio for 4. In fact, the most recent event I made it for was my grand-daughter's, Ashley, wedding shower.
BARRY'S WINE PICKS:
A cold, white Gewurztraminer from Alsace or a German Reisling Kabinett.
MARIAN'S WAY:
If this was a special event, such as a bridal shower…
I would start each guest with a Champagne Cocktail of Champagne & Peach Schnapps (put a slice of peach in each glass)...
then the chicken salad on individual plates and garnish with cantaloupe slices and one large strawberry....I have also garnished with an exotic flower.
Dessert would be Chocolate Brownies and cut them into heart-shapes with a cookie cutter and then ice them. Also, a "must have" would be chocolate-dipped strawberries.
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