Prep 45 mins
Cook 1 hr 30 mins
This is simple old fashioned chicken salad with a touch of curry. If you don't like the flavor of curry feel free to omit it. The salad will still be excellent. Be sure to use chicken on the bone. Boneless skinless chicken breasts just don't have the right texture. Besides, you can save some money purchasing chicken on the bone. To serve this the Kentucky way press the salad into a large ring mold sprayed with cooking spray. Unmold on a large platter and fill the center with red grapes or the fruit of your choice.
- 8 large chicken breast halves, on the bone
- 1 medium onion, quartered
- 1 large carrot, cut in 4 pieces
- 1 cup celery, trimmings
- 2 1⁄2 cups celery, chopped in 1/2 inch dice
- 1 1⁄2 cups good mayonnaise
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 1 1⁄2 teaspoons curry powder (red curry powder is best)
- 1 cup slivered almonds or 1 cup chopped pecans
- Place chicken breasts in dutch oven with cover.
- Add water to cover chicken breasts by 1 inch.
- Add quartered onion, carrot and celery trimmings.
- Bring to a boil over medium high heat.
- Reduce heat to medium low and simmer for 1 hr and 30 minutes until very tender (falling off the bone).
- While chicken is simmering toast nuts in 350 degree oven until light brown (about 10 minutes).
- Remove chicken from pot and let cool in large bowl.
- Remove meat from bones discarding skin and bones.
- Chop chicken in 1/2 inch dice and place in large bowl.
- Add toasted almonds and chopped celery to chicken and mix.
- In small bowl mix mayonnaise, salt, lemon juice and curry powder.
- Pour over chicken mixture and mix completely. If mixture seems dry add mayonnaise 1 tablespoon at a time.
- Check for seasoning and add salt to taste if needed.
- Keep refrigerated.
- Note: Strain the cooking broth, cool in refrigerator and then remove the layer of fat. With the addition of seasonings and your favorite ingredients this makes a tasty chicken soup. (broth can be frozen).