Curried-Chicken Salad Recipe
I first tried Curried-chicken Salad at my European neighbors party. The taste completely bowled me over; asked them for the recipe and since then it has become a staple Sunday item in my household . It is a staple food of the European people which has now gained popularity the world over. I never fail to eat Appetizer while dining out and this is the most common dish that I order. What is more sinful than not trying out this sinfully delicious Curried-chicken Salad ? Start right away!
Summary
Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelEasy
Health IndexAverageServings8
Main IngredientChicken
Ingredients
Chicken Breasts- 3 whole, split (about 3 lb.)
Carrots- 2 medium, pared and cut up
Celery- 2 stalks, cut up
Onion- 1 small, peeled and sliced
Black Peppercorns- 6 whole
Salt- to taste
Bay Leaf- 1 large
Boiling Water- 3 cups
Celery- 1/2 cup, thinly sliced, cut on the diagonal
Tart Apple- 1-1/2 cups, diced, unpared,
Green Pepper- 1/2 cup, coarsely chopped
Onion- 2 teaspoons, grated
Mayonnaise or Cooked Salad Dressing- 3/4 cup
Light Cream- 3 tablespoons
Curry Powder- 1/2 to 1 teaspoon
White Pepper- 1/2 teaspoon
Watercress Sprigs- as required
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.
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.
