• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings

Curried Chicken Salad

  • Recipe Submitted by on

Category: Poultry, Salads

 Ingredients List

  • ----------------------------------DRESSING----------------------------------
  • 1 lg Egg
  • 1 c Corn oil
  • 1/4 c Vinegar
  • 1 1/2 ts Salt
  • 1 ts Pepper
  • 1 ts Garlic, minced
  • 1/2 ts Sugar
  • 1/2 ts Turmeric
  • 1/2 ts Coriander
  • 1/4 ts Cinnamon
  • 1/4 ts Nutmeg
  • 1/4 ts Dry mustard
  • 1/4 ts Cardamon
  • 1/4 ts Ground ginger
  • 1/8 ts Ground cloves
  • 1/8 ts Ground cumin
  • 1/8 ts Cayenne pepper

 Directions

SALAD
2 lb Chicken breasts, boneless
-and skinless
1 1/4 c Celery, sliced
2 c Pineapple, fresh & cubed
-or apples
1/2 c Dark raisins
3/4 c Macademias, cashews, or
-walnuts, salted & roasted
Mixed greens or romaine

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.


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