I just sent this to a friend who requested it and thought it was time to
post a recipe here. It's good for hot days when you don't have a
functioning a/c. :-(

Curried Chicken Salad

Poach/simmer chicken breasts in water or chicken broth with a slice or
two of onion and a stalk of celery. I usually use 4-6 breast halves
depending on how many of us are eating and how many leftovers I want.
Remove the chicken from the liquid and refrigerate till cool. Cut into
small chunks. Save or freeze liquid for soup.

Mix low-fat mayonnaise and a little low fat sour cream or yogurt
together, or use just mayo. (There’s no problem using regular, full fat,
if your diet can handle it!)

Add 1/2 tsp. curry powder. Taste and add 1/4 tsp more at a time or a
small shake from the can until it tastes right—strong enough to taste
and give a little heat, but not too strong or it will get bitter. Add a
sprinkle of sugar and some black or white pepper. Taste the results. I
usually add a shake of celery salt, too. Add chopped celery, a little
finely chopped chives or green onion or mild regular onion.

Drain a small can of sliced or chunk pineapple. Add a teaspoon or so of
the juice to the mayo mixture. Chop the sliced pineapple and add to the
mixture or add the chunk as is. I’ve had this with sweet grapes added,
too, but The Boss doesn’t like it that way. If you really like
pineapple, use a larger can. Fresh pineapple is even better. Mix all
together and refrigerate. Before serving, sprinkle with toasted
slivered almonds.

You can also add minced parsley or lovage or whatever herb you happen to
like. I’ve used a little fresh tarragon and though it had an
interesting flavor.

"Michael \"Dog3\" Lonergan" > wrote in
:

> This looks really good except for the pineapple. I don't use pineapple
> much in salads like this but the grapes I'll use.
>

It'll pair well with the penzey's curried tater salad

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"Puester" > wrote in message
...
>I just sent this to a friend who requested it and thought it was time to
>post a recipe here. It's good for hot days when you don't have a
>functioning a/c. :-(
>
> Curried Chicken Salad
>
[snips]

I was going to ask you for the recipe for this the day you posted about it!

Thanks.



--
Posted via a free Usenet account from http://www.teranews.com

Puester wrote:
> I just sent this to a friend who requested it and thought it was time to
> post a recipe here. It's good for hot days when you don't have a
> functioning a/c. :-(
>
> Curried Chicken Salad
>
Sounds good! I've been buying a curried chicken salad from Whole Foods,
but I'll have to try making my own now.

--
Queenie

*** Be the change you wish to see in the world ***

In article
>,
Puester > wrote:

> I just sent this to a friend who requested it and thought it was time to
> post a recipe here. It's good for hot days when you don't have a
> functioning a/c. :-(
>
> Curried Chicken Salad
(recipe snipped)

Are you still breathing in the heat? My condolences -- it's 65 now
going to 80. Hot next week, though. I'm jammin', jellyin', and
picklin' today while it's a pleasure to do it rather than a chore.

I'll be making some chicken salad this morning, too -- either for lunch
tomorrow (may have company) or for taking to The Lake for a couple days
with The Kids. I like curry, Rob doesn't much; I may put a little in,
maybe not. I like the idea of cutting the mayo with some sour cream.

Hang in there, Toots! This too shall pass. And just think of our
forebears who managed in stifling conditions. (Small comfort, huh?)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

On Fri, 20 Jul 2007 09:37:18 -0500, Melba's Jammin'
> wrote:


>Hang in there, Toots! This too shall pass. And just think of our
>forebears who managed in stifling conditions. (Small comfort, huh?)

Not just our forebears...I remember growing up and suffering through
such stifling heat in a Virginia summer. Glad I am away from such
heat AND humidity. It is hot here, but it is bearable. I make do
with a swamp cooler, and my house is very pleasant, even when it is 98
outside.

However, those days do call for different types of meals. I remember
us eating out on the enclosed porch in the summer. I don't remember a
lot of hot meals... If there was anything hot, it was probably fried
chicken, and often we ate it cold ..with a side of potato salad. And
ripe Hanover tomatoes, and a salad of cucumbers in a vinegar dressing.
Sometimes BLTs...

That curried chicken salad sounds great. I will have to roast a
chicken just for that...

Christine

Melba's Jammin' wrote:

>
> Are you still breathing in the heat? My condolences -- it's 65 now
> going to 80. Hot next week, though. I'm jammin', jellyin', and
> picklin' today while it's a pleasure to do it rather than a chore.

Whooo-I can remember how hot that BWB kettle made the house. It's too
bad we can't capture that heat for the frosty days of January and Feb.

> I'll be making some chicken salad this morning, too -- either for lunch
> tomorrow (may have company) or for taking to The Lake for a couple days
> with The Kids. I like curry, Rob doesn't much; I may put a little in,
> maybe not. I like the idea of cutting the mayo with some sour cream.
>

Although I don't have it often, I never met a chicken salad I didn't like.

> Hang in there, Toots! This too shall pass. And just think of our
> forebears who managed in stifling conditions. (Small comfort, huh?)

Nah, I'm being stoic about it. As I told Pandora, a/c and furnaces give
out when you most need them because that's when you put the most strain
on the system. Tuesday night (I hope) we'll be comfortable again.
Meanwhile we have to attack the furnace room and get all the suitcases
and Christmas wreaths out of there so the installers have space to move.

Lunch today was gazpacho I made earlier in the week. I am surprised it
took me so little time to chop all the vegetables since that's the
excuse people make for not having it more often or pureeing everything
in the food processor. Took me 20 minutes, tops, with a chef's knife,
to finely chop tomatoes, green onion, red and green pepper, celery,
cucumber and I can't remember what else. It was worth the effort.

The fruit has been really good here the past few weeks. Not good enough
to push me into jammin', however, now that I've made my 2 batches of
freezer apricot jam.

In addition, at work our new CEO has started a weight loss challenge so
we're trying to be careful what we eat. DH and Dear Daughter lost a
lot of weight last year on the South Beach diet, but both have put it
all on and more. I could stand to lose 20 lb myself. Sigh.

gloria p

MayQueen wrote:
> Puester wrote:
>> I just sent this to a friend who requested it and thought it was time
>> to post a recipe here. It's good for hot days when you don't have a
>> functioning a/c. :-(
>>
>> Curried Chicken Salad
>>
> Sounds good! I've been buying a curried chicken salad from Whole Foods,
> but I'll have to try making my own now.
>

I did buy some more prepared curried chicken salad yesterday at WF. It
has currants as well as almonds in it, no pineapple.

--
Queenie

*** Be the change you wish to see in the world ***

On Sat, 21 Jul 2007 19:47:58 GMT, Puester >
wrote:

>Melba's Jammin' wrote:
>
>>
>> Are you still breathing in the heat? My condolences -- it's 65 now
>> going to 80. Hot next week, though. I'm jammin', jellyin', and
>> picklin' today while it's a pleasure to do it rather than a chore.
>
>Whooo-I can remember how hot that BWB kettle made the house. It's too
>bad we can't capture that heat for the frosty days of January and Feb.
>
>> I'll be making some chicken salad this morning, too -- either for lunch
>> tomorrow (may have company) or for taking to The Lake for a couple days
>> with The Kids. I like curry, Rob doesn't much; I may put a little in,
>> maybe not. I like the idea of cutting the mayo with some sour cream.
>>
>
>Although I don't have it often, I never met a chicken salad I didn't like.
>
>> Hang in there, Toots! This too shall pass. And just think of our
>> forebears who managed in stifling conditions. (Small comfort, huh?)
>
>Nah, I'm being stoic about it. As I told Pandora, a/c and furnaces give
>out when you most need them because that's when you put the most strain
>on the system. Tuesday night (I hope) we'll be comfortable again.
>Meanwhile we have to attack the furnace room and get all the suitcases
>and Christmas wreaths out of there so the installers have space to move.

That is why we replaced our furnace and a/c in April. Gave us time to
get all of the bugs out while the weather was temperate.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Grilled Curry Chicken Salad
Chef Larry's Recipe

POSTED: 3:23 pm PDT August 30, 2005
UPDATED: 3:38 pm PDT August 30, 2005


ARCHIVED RECIPES
See More Chef Larry Recipes
CONTACT INFO
E-Mail Chef Larry Your Comments, Questions
Ingredients


4 each Chicken breasts, boneless, skinless, 6 oz. each


Marinade Recipe

3 each Garlic cloves, minced

1 tsp. Shallot, minced

2 tsp. Fresh cilantro, minced

1 tsp. Orange zest

1 tsp. Dijon mustard

1/4 cup Orange juice

1 each Lime, juiced

1/4 cup Olive oil

To season Salt

To season Fresh ground black pepper

6 oz. Petite salad greens


Method


Prepare Chef Larry's Orange Curry Vinaigrette per recipe, reserve.
Prepare marinade by combining minced garlic, shallot, cilantro,
orange zest, Dijon mustard, orange juice, lime juice and olive oil.
Season with salt and pepper, mix well.
Place chicken breasts in a non-reactive pan and pour marinade
over chicken and mix well.
Allow chicken to marinate for at least 4 hours...Preheat grill or
bbq.
Remove marinated chicken breasts and drain well.
Place on pre-heated grill and cook until done....Grill pineapple
slices.
Place petite salad greens in a mixing bowl and add Chef Larry's
Orange Curry Vinaigrette.
Season with salt and fresh ground black pepper and toss.
Portion dressed placing in the center of the serving plates.
Slice grilled chicken breasts.
Rest grilled chicken slices on dressed salad greens.
Garnish with orange segments, grilled pineapple and pepper slices.
Top with raisins and pecans.
Drizzle with additional Chef Larry's Orange Curry Vinaigrette and
serve.


Makes 4 Servings


Chef Larry's Orange Curry Vinaiagrette Recipe

1 tsp. Curry powder
1/2 tsp. Orange zest
1/3 tsp. Garlic, minced
1 tsp. Dijon mustard
2 tsp. Mayonnaise
2 tsp. Yogurt, plain
2 tbsp. Red wine vinegar
2 tsp. Sugar
1 tsp. Chives, minced
1 tsp. Parsley, finely chopped
3/4 cup Olive oil, extra virgin
To taste Salt
To taste Fresh ground black pepper
1/3 tsp. Garlic, minced
1 tsp. Dijon mustard
2 tsp. Mayonnaise
2 tsp. Yogurt, plain
2 tbsp. Red wine vinegar
2 tsp. Sugar
1 tsp. Chives, minced
1 tsp. Parsley, finely chopped
3/4 cup Olive oil, extra virgin
to taste Salt
To taste Fresh ground black pepper

Method


Whisk curry powder, orange zest, garlic, Dijon mustard, mayonnaise,
yogurt, vinegar, sugar, chives and parsley together in a mixing bowl.
Add olive oil while whisking until all the oil is incorporated.
Season with salt and fresh ground black pepper.
Store under refrigeration until needed.


Makes 4 Servings

In article . com>,
says...
> Grilled Curry Chicken Salad
> Chef Larry's Recipe
>
> POSTED: 3:23 pm PDT August 30, 2005
> UPDATED: 3:38 pm PDT August 30, 2005
>
>
> ARCHIVED RECIPES
> See More Chef Larry Recipes
> CONTACT INFO
> E-Mail Chef Larry Your Comments, Questions
> Ingredients
>
>
> 4 each Chicken breasts, boneless, skinless, 6 oz. each
>
>

<snipped>

Use thighs - they have more flavor and are jucier than breasts.

As for the dressing, don't you proofread? Most of the ingredients are
repeated. 1 tsp curry? Who will taste it? 1/2 tsp orange zest? No one
will taste it. Too many ingredients.

--
Peter Aitken