Curried Chicken Salad (serves 8)

 2 cups chicken Stock,
 ¼ cup Tamari soy sauce,
 1 tablespoon Worcestershire sauce,
 2 whole skinless, boneless chicken breasts.

Curry Mayonnaise
 ¼ cup good mayonnaise,
 ¼ cup sour cream,
 2 teaspoons curry powder,
 ¼ teaspoon cayenne,
 ½ teaspoon garlic salt,
 ½ teaspoon Dijon mustard,
 2 tablespoons chopped mango chutney,
 1 tablespoon grated orange peel,
 ½ stalk celery, chopped,
 2 scallions, thinly sliced (tops included),
 1 small apple, unpeeled and diced.


Garnish
 3 tablespoons sliced almonds, toasted,
 1 scallion, thinly sliced (top included)

In a 10-inch frying pan, combined chicken stock, Tamari soy sauce, and Worcestershire sauce.
Bring to a boil. Add the chicken; reduce heat, and simmer, covered, until chicken is fork tender (8 t 10 minutes).
Remove from heat and let chicken cool in the liquid.
Drain and cut chicken into ½ chunks.

In a large bowl, combine all ingredients for the curry mayonnaise.
Add the chicken and mix well. Cover and chill for several hours or overnight.

Just before serving, sprinkle top with almonds and scallions rings.

 Recipes from a New England Inn – Trudy Cutrone

 You can purchase her cookbook at http://hallcooking.com/us_regional/694.shtml

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