Curried Chicken Salad Puffs Recipe
Try out this Curried Chicken Salad Puffs for once ! You are sure to remain loyal to it forever! Use the freshest of Chicken available to get a flavorful Curried Chicken Salad Puffs. Even though Curried Chicken Salad Puffs is a Side Dish I relish it any time of the day. Dish up this Curried Chicken Salad Puffs for a meal today and see it simply vanish.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
4 chicken breasts (about 12 ounces each)
1 small onion, sliced
Handful of celery tops
3 teaspoons salt
6 peppercorns
11/2 cups water
2 cups chopped celery
1 1/4 cups mayonnaise or salad dressing
1 teaspoon curry powder
1 teaspoon sugar
2 teaspoons grated onion
2 teaspoons lemon juice
6 popovers
6 slices bacon
6 leaves Boston lettuce
Directions
Simmer chicken breasts, covered, with sliced onion, celery tops, 2 teaspoons of the salt, peppercorns, and water in a kettle 30 minutes, or until chicken is tender.
Remove chicken from broth; cool until easy to handle.
(Chill broth to use for soup another day.) Pull skin from chicken and take meat from bones; dice meat; chill.
When ready to finish salad, combine chicken and celery in a large bowl.
Blend mayonnaise or salad dressing, curry powder, sugar, remaining 1 teaspoon salt, grated onion, and lemon juice in a small bowl; spoon over chicken; toss to mix well.
Chill.
Saute bacon until almost crisp in a large frying pan; roll each slice around the tines of a fork to make a curl; drain on paper toweling.
Cut popovers in half lengthwise; line half of each with lettuce, then fill with chicken salad, dividing evenly.
Garnish with bacon curls and serve with remaining popover halves.
Remove chicken from broth; cool until easy to handle.
(Chill broth to use for soup another day.) Pull skin from chicken and take meat from bones; dice meat; chill.
When ready to finish salad, combine chicken and celery in a large bowl.
Blend mayonnaise or salad dressing, curry powder, sugar, remaining 1 teaspoon salt, grated onion, and lemon juice in a small bowl; spoon over chicken; toss to mix well.
Chill.
Saute bacon until almost crisp in a large frying pan; roll each slice around the tines of a fork to make a curl; drain on paper toweling.
Cut popovers in half lengthwise; line half of each with lettuce, then fill with chicken salad, dividing evenly.
Garnish with bacon curls and serve with remaining popover halves.
