Traditional Curried Chicken Salad Recipe
Ingredients
| Chicken breasts | 4 | |
| Chicken broth | 4 Cup (16 tbs) | |
| Mayonnaise | 1 Cup (16 tbs) | |
| Raspberry vinegar | 1/4 Cup (16 tbs) | |
| Cider vinegar | 2 Tablespoon | |
| Sugar | 2 1/2 Tablespoon | |
| 3 Tbs. hot curry powder or regular plus a pinch cayenne | ||
| Apple | 1/4 Cup (16 tbs), diced | |
| Dried cranberries | 1/4 Cup (16 tbs), sweetened | |
| Pepper red | 1/2 Cup (16 tbs), diced | |
| Green onions | 6 , sliced | |
| 1/4 cup white raisins | ||
| Slivered almonds | 1/4 Cup (16 tbs) | |
| Salt | 1 Pinch | |
Directions
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.
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.
Chef
