Miriam's curried chicken salad

Yield: 1 Servings

Measure Ingredient
2 \N Chicken breasts; bone and skin on
3 cups Chicken broth
1 tablespoon Curry powder
1 tablespoon Black peppercorns
\N \N Salt if needed
½ cup Mayonnaise
1 tablespoon Curry powder
1 teaspoon Grated ginger
1 teaspoon Grated orange rind
1 tablespoon Grated Granny Smith Apple
2 tablespoons Chicken broth

FOR THE CHICKEN

FOR THE DRESSING

Cook breasts in broth with spices. Chill in broth. Remove chicken from broth,discard skin and bones. Dice or shred breasts. Stir with sauce.

Miriam Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Dec 22, 1997

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