Recipe of CURRIED CHICKEN & MANGO SALAD
2 quarts Water
4 (4 Oz.) Boneless -- Skinned
Chicken Breasts
3/4 cup Plain Yogurt
1 tablespoon Lime Juice
1 tablespoon Honey
1 teaspoon Curry Powder
1/8 teaspoon Salt
1/2 teaspoon Pepper
1 cup Peeled Cubed Mango -- Papaya
OR Pineapple
4 Lettuce Leaves
Bring Water To A Boil in A Medium Saucepan. Add Chicken. Reduce Heat & Simmer 15 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool. Cut Into 1/2 in. Pieces & Set Aside.
Combine Yogurt, Lime Juice, Honey, Curry Powder, Salt & Pepper in A Medium Bowl. Mix Well. Add Mango & Reserved Chicken. Toss Well. Spoon Salad Onto Lettuce Lined Individual Serving Plates.
Curried Chicken and Bow Tie Pasta Salad
3 pounds Chicken
----poaching ingredients----
6 each *peppercorns
1 each *bay leaf
1 each *parsley stalk
1 each *sprig of fresh thyme
1 each *onion
1 each *carrot
1 each *celery stalk
Green pepper -- finely shred
Red pepper -- finely shred
Yellow pepper -- finely shred
8 ounces Bow tie pasta -- cooked
1 each Salt
1 each Pepper
------curry flavoring------
*small onion finely diced
2 teaspoons *vegetable oil
1 tablespoon *curry powder
1/2 cup *white wine
2 tablespoons *water
------curry mayonnaise------
1 1/2 cups Mayonnaise
2 tablespoons Warm water
3 tablespoons Curry flavoring (above)
1 each Pepper
1 each Salt
Poach chicken by placing in a large pot with enough cold water to barely cover. Add peppercorns, bay leaf, parsley, thyme and one each: onion, carrot and celery cut into quarters. Bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes.
Cool in poaching liquid, then drain, skin and shred. To make curry
flavoring, soften diced onion in hot oil, then add curry powder and cook over medium-high heat for a further 3 minutes. Add wine and water.
Boil rapidly until reduced to about 3 tablespoons.
Strain and let cool. Prepare curry mayonnaise by combining all ingredients until smooth. Place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise.
Mix gently until well- coated. If mayonnaise mixture is too thick, add
warm water gradually until a smooth consistency is attained.
Place a portion of salad on bed of spinach and sprinkle reserved peppers on top. Assemble just before serving, as the mayonnaise quickly loses its fresh look.
Curried Chicken Salad
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
2 tablespoons curry powder
2 cups cooked chicken -- chopped
1/4 cup diced celery
1/2 cup Thompson seedless grapes -- halved
1/4 cup almond slivers
Blend mayonnaise, lemon juice, and curry powder. Mix into remaining ingredients. Chill at least one hour before serving.
Curried Orzo And Chicken Salad
1 Whole Boneless Skinless Chicken Breasts -- cooked and chopped
1 1/2 Cups Orzo -- raw
1 Tablespoon Unsalted Butter
2 Teaspoons Curry
2 Cups Chicken Broth
1/2 Cup Cucumber -- peel/seed/dice
1/2 Green Pepper -- diced
2 Scallions -- sliced
1/3 Cup Raw Peas
6 Oz. Jar Marinated Artichoke Hearts -- undrained
1/4 Cup Mayonnaise
Brown the orzo in the butter. Add the curry powder and the broth and
boil until the pasta is cooked. Drain (if necessary) and chill. Mix the vegetables and the pasta together. Combine the mayonnaise and the
artichoke liquid together to make a dressing. Toss the pasta and the
dressing together. Add the chicken and serve.
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