Curried Chicken Salad Puffs Recipe
Ingredients
| 4 chicken breasts (about 12 ounces each) | ||
| Onion | 1 Small, sliced | |
| Handful of celery tops | ||
| Salt | 3 Teaspoon | |
| Peppercorns | 6 | |
| Water | 11/2 Cup (16 tbs) | |
| Celery | 2 Cup (16 tbs), chopped | |
| 1 1/4 cups mayonnaise or salad dressing | ||
| Curry powder | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Onion | 2 Teaspoon, grated | |
| Lemon juice | 2 Teaspoon | |
| 6 popovers | ||
| Bacon Slices | 6 | |
| Boston lettuce leaves | 6 | |
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.
Chef
