Curried Chicken Salad
Megan Lindberg
ingredients
- 4 chicken breast halves skinned
- 1/2 tsp salt
- 1 1/2 c cooked rice
- 1 c chopped celery
- 1 c seedless green grapes, halved
- 1/2 c chopped pecans
- 1/3 c sweet pickle relish
- 3/4 c mayonnaise
- 1 tsp curry powder
- 1/2 tsp salt
- 1/4 tsp pepper
- lettuce leaves
directions
Combine chicken and 1/2 tsp salt in Dutch oven: add water to cover. Bring to boil: cover, reduce heat, and simmer 40 minutes or until tender. Drain, reserve broth for other uses if desired. Bone chicken after cools and cut into bite size pieces. Combine chicken, rice, and next 4 ingredients. Combine mayo and next 3 ingredients; add to chicken mixture, stirring well. Serve on lettuce leaves.
Source: Megan Lindberg
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