Curried Chicken Salad Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
DRESSING
SALAD
1 large: Egg,
1 cup: Corn oil,
1/4 cup: Vinegar,
1 1/2 tsp: Salt,
1 tsp: Pepper,
1 tsp: Garlic, minced
1/2 tsp: Sugar,
1/2 tsp: Turmeric,
1/2 tsp: Coriander,
1/4 tsp: Cinnamon,
1/4 tsp: Nutmeg,
1/4 tsp: Dry mustard,
1/4 tsp: Cardamon,
1/4 tsp: Ground ginger,
1/8 tsp: Ground cloves,
1/8 tsp: Ground cumin,
1/8 tsp: Cayenne pepper,
2 lbs: Chicken breasts, boneless and skinless
1 1/4 cup: Celery, sliced
2 cup: Pineapple, fresh & cubed or apples
1/2 cup: Dark raisins,
3/4 cup: Macademias, cashews, or walnuts, salted & roasted
Mixed greens or romaine,
Directions:
DRESSING: Whiz egg in a food processor or blender. Gradually add corn
oil so that it is well homogenized. Add remaining ingredients. SALAD:
Preheat oven to 350. Lay chicken on a rimmed baking sheet and cover
tightly with foil. Bake fo 20-25 minutes until cooked through but
still moist and juicy. Cool to room temp. Cut into bite-size
pieces. Combine with celery, pineapple, raisins and nuts. (It is
best to add pineapple just before serving, because it it sits with
the chicken for more than a few hours, the acid will turn the chicken
mushy.) Serve on greens, or in pita bread, or on melon rounds.
Source from luhu.jp
oil so that it is well homogenized. Add remaining ingredients. SALAD:
Preheat oven to 350. Lay chicken on a rimmed baking sheet and cover
tightly with foil. Bake fo 20-25 minutes until cooked through but
still moist and juicy. Cool to room temp. Cut into bite-size
pieces. Combine with celery, pineapple, raisins and nuts. (It is
best to add pineapple just before serving, because it it sits with
the chicken for more than a few hours, the acid will turn the chicken
mushy.) Serve on greens, or in pita bread, or on melon rounds.
Source from luhu.jp