Linden Tree Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is from the R.S.V.P. section of a December 1981 issue of Bon Appetit magazine. It was requested from The Linden Tree Cafe' in Huntington, New York.It is flavored lightly with curry and is wonderful served on a bed of greens garnished with cherry tomatoes or spread on a lightly toasted croissant and topped with a lettuce leaf. Ingredients:
1 quart water (4 cups) |
1 stalk celery |
1 carrot, peeled |
1 small onion, studded with 4 whole cloves |
2 1/2 lbs chicken breasts (boneless and skinless) |
1 1/2 cups mayonnaise |
1 bunch celery, diced |
1 lb carrot, grated |
1 (1 lb) jar sweet pickle, drained and diced |
2 teaspoons ground coriander |
2 teaspoons ground ginger |
2 teaspoons salt |
1 teaspoon curry powder (or to taste ) |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1/2-1 teaspoon white pepper |
1/2 cup toasted sliced almonds, for garnish |
Directions:
1. Combine first 4 ingredients in large saucepan and bring to a boil.
2. Add chicken breasts, reduce heat and poach just until meat is cooked, about 10 to 15 minutes.
3. Remove chicken and let cool (poaching liquid can be reserved for another use. Cool, refrigerate or freeze).
4. Dice chicken and transfer to large bowl.
5. Add remaining ingredients except almonds and blend well.
6. Cover and refrigerate at least 1 hour.
7. Divide among salad plates and garnish with almonds.
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