Recipe

Curried Chicken Salad With Green Onions Golden Raisins And Granny Smith Apple Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 5 months, 1 week ago This is part of a luncheon for Genentech in South San Francisco. Prep:10m Cook:30m Servings:6	Luisascater
	curried chicken salad sandwich lunch makeahead

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Ingredients

For poaching the chicken:

4 chicken breasts halves, on the bone and fat trimmed

a few sprigs of fresh parsley

4 green onion, whole

2 teaspoons kosher salt

small handful of mixed peppercorns

For the chicken salad:

about 4 cups diced poached chicken

1 granny smith apple, finely diced

2 tablespoon lemon juice

2 scallion, minced

1 cup "Best Foods" mayonnaise

1/2 cup golden raisins

2 teaspoon curry powder (or to taste)

1-2 tablespoons honey, to taste

Freshly ground black pepper, to taste

Directions

Place the chicken in a stock pot and cover with water (water should be at least 2 inches above chicken) Add the green onions, parsley, peppercorns and salt. Bring just to a boil. Lower the heat to very low.

Cook, skimming foam from surface as necessary, until an instant-read thermometer inserted in the thickest part of the breast registers 160 degrees. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.

Strain and cool: Transfer chicken to heatproof bowl. Strain liquid and pour over poached chicken; let cool in liquid (this will keep the chicken moist and tender). When chicken is cool, separate meat from bones and discard skin and bones. Slice chicken against the grain into 1-inch pieces.

Place cubed chicken in large mixing bowl, add the remaining salad ingrediants and combine. Season with pepper to taste.

Serve on your favorite bread, toasted or untoasted. Also really great on mini croissants!

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