Curried Chicken Salad Recipe
Servings: 8
Ingredients
- 3 whole chicken breasts, split (about 3 lbs. in all)
- 2 carrots, pared and cut up
- 2 stalks celery, cut up
- 1 sm. onion, peeled and sliced
- 6 whole black peppers
- Salt
- 1 bay leaf
- 3 c. boiling water
- 1/2 c. thinly sliced celery
- 2 c. diced unpared tart apple
- 1/2 c. coarsely minced green pepper
- 2 teaspoon grated onion
- 3/4 c. mayonnaise or possibly cooked salad dressing
- 3 tbsp. light cream
- 1/2 to 1 teaspoon curry pwdr
- 1/2 teaspoon white pepper
- Watercress sprigs
Directions
- 1. In 4 qt kettle, combine chicken breasts, carrot, cut up celery, sliced onion, black peppers, 1 1/2 tsp. salt, bay leaf, and the boiling water.
- 2. Bring to boiling; reduce heat, and simmer, covered - about 30 min, or possibly till chicken is tender.
- 3. Remove chicken from broth. Cold, then chill till well chilled. (Chill broth, for use another time.)
- 4. Remove and throw away skin from chicken; cut meat from bones in large pcs.
- 5. In large bowl, combine chicken, sliced celery, apple, green pepper, and grated onion.
- 6. In small bowl, combine mayonnaise, cream, curry pwdr, 1/2 tsp. salt, and white pepper; mix well.
- 7. Add in to chicken mix; toss lightly to combine. Chill till serving time - at least 1 hour.
- 8. Spoon salad onto large platter. Garnish with watercress. Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 8 servings | |
| Calories 270 | |
| Calories from Fat 208 | 77% |
| Total Fat 23.5g | 29% |
| Saturated Fat 4.52g | 18% |
| Trans Fat 0.06g | |
| Cholesterol 37mg | 12% |
| Sodium 170mg | 7% |
| Potassium 240mg | 7% |
| Total Carbs 3.74g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.54g | 1% |
| Protein 11.51g | 18% |
