Curried Chicken Salad Recipe
Ingredients
| Chicken Breasts- 4 whole | ||
| Celery- 1 stalk plus 1/2 cup chopped | ||
| Butter | 2 Tablespoon | |
| Blanched almonds | 1 Cup (16 tbs) | |
| Red Apples- 1 no., peeled, core and chopped finely | ||
| Lemon juice | 1 Tablespoon | |
| Bacon | 1/2 pound | |
| Mayonnaise- 1-1 1/2 cups | ||
| Bibb Lettuce- 1 heads, separated | ||
| Watercress- as needed | ||
| Parsley Sprigs- to garnish | ||
Directions
MAKING
1) In large saucepan, place chicken breasts with water to cover.
2) Stir in whole celery stalk to chicken and simmer 25 to 30 minutes.
3) In a small skillet, melt butter and sauté almonds for 3 to 4 minutes, stirring constantly.
4) Using slotted spoon remove almonds from skillet and place on paper towels.
5) In a bowl, place apples and dredge with lemon juice.
6) Remove the skin and bone cooked chicken,
7) Cut the chicken into bite-sized cubes and set aside.
FINALIZING
8) In a non-stick pan, sauté the bacon until crisp; crumble and set aside.
9) Stir in mayonnaise and curry powder until well-blended.
10) In a bowl, mix together chicken pieces, almonds, apples, 1/2 cup chopped celery, and curry mayonnaise.
11) Toss the chicken mixture to coat lightly.
SERVING
12) Serve the Curried Chicken Salad on the bed of watercress and garnish with parsley.
1) In large saucepan, place chicken breasts with water to cover.
2) Stir in whole celery stalk to chicken and simmer 25 to 30 minutes.
3) In a small skillet, melt butter and sauté almonds for 3 to 4 minutes, stirring constantly.
4) Using slotted spoon remove almonds from skillet and place on paper towels.
5) In a bowl, place apples and dredge with lemon juice.
6) Remove the skin and bone cooked chicken,
7) Cut the chicken into bite-sized cubes and set aside.
FINALIZING
8) In a non-stick pan, sauté the bacon until crisp; crumble and set aside.
9) Stir in mayonnaise and curry powder until well-blended.
10) In a bowl, mix together chicken pieces, almonds, apples, 1/2 cup chopped celery, and curry mayonnaise.
11) Toss the chicken mixture to coat lightly.
SERVING
12) Serve the Curried Chicken Salad on the bed of watercress and garnish with parsley.
Chef
