Curried pecan chicken salad

Curried pecan chicken salad

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
3 chicken breasts
1 carrot, sliced
1 onion, sliced
7 sticks celery, sliced
salt
3 jonathan apples, cored and diced
1 lemon, juiced
35g pecan halves
1 tablespoon oil
2 tablespoons curry powder
1 small onion, chopped
125g * mayonnaise [rid:4557]
lettuce leaves, to serve

Method

  1. Poach chicken breasts in enough water to cover, with carrot, sliced onion, 1 celery stick and a little salt for 8 minutes or until tender. Drain and cool. Discard skin and bones and dice meat.
  2. Sprinkle apples with lemon juice. Place in a bowl with chicken, pecan halves and remaining celery.
  3. Heat oil in a frying pan, add curry powder and chopped onion and cook gently for about 5 minutes. Add to mayonnaise.
  4. Toss chicken salad with well-seasoned mayonnaise and chill. Serve salad piled up on crisp lettuce leaves.
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