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LOCATION: Recipes >> Salad Recipes >> Curried Chicken 01

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Curry Chicken Salad

Quarter, skin and bone one whole chicken breast (or two half breasts)
and simmer for 30 minutes. (I use pureed strained fresh tomatoes
and water with rosemary sprigs and a couple smashed cloves of
garlic; all water with thin lemon slices and any fresh herb would
work as well.) Remove chicken, chill and cut into chunks. Reserve
a few tablespoons of poaching liquid. In very small pan, melt one
teaspoon of butter or heat one teaspoon of oil. Add one generous
tablespoon of curry powder and two tablespoons of the poaching
liquid. Bring to a simmer and simmer for two minutes. Remove from
heat. Add 3/4 cup plain yogurt and 1/4 cup mayonnaise. Add chunked
chicken, dried cranberries, diced jicama, sliced scallions and
sliced almonds. Salt to taste.

Notes: The proportions of dried cranberries, scallions, jicama
and almonds depend on how much you like them.

If you don't have dried cranberries in the house, you can use dried
cherries, raisins or currants, but it won't be quite as good.

If you don't have jicama, water chestnuts or radishes work okay.
Jicama is better, though.

Both yogurt and mayonnaise can be full fat, lite or nonfat.


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