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COMPANY CURRIED CHICKEN

Category:    Chicken
Yield: 8 servings
 
      4    Whole large skinless                2 tb Curry powder
           -boneless chicken breasts         3/4 c  Dried cherries*, dried
      2 lg Celery stalks                            -cranberries*, or raisins
      1 c  Light mayonnaise or light                Cider vinegar
           -whipped salad dressing             3    Medium-sized avocados
    1/2 c  Milk                           
 
  Chicory leaves for garnish (Optional)
  
  
  ABOUT 1 1/2 HOURS BEFORE SERVING OR EARLY IN THE DAY: In a 12-inch skillet
  over high heat, heat chicken and 1/2 inch water to boiling. Reduce heat to
  low, cover and simmer for 5 to 10 minutes until juices run clear when
  chicken is pierced with a knife.  With a slotted spoon, remove chicken to
  plate; cool until easy to handle.
  
  Meanwhile, thinly slice celery.  In a large bowl, stir celery, light
  mayonnaise, milk, curry powder, 1/2 cup dried cherries and 2 tablespoons
  cider vinegar.  Cut avocados into large chunks.  Toss avocado chunks with 2
  tablespoons cider vinegar in a large bowl.
  
  Cut cooked chicken breasts into bite-sized chunks; toss with the mayonnaise
  mixture.
  
  To serve, arrange chicken mixture and avocado chunks on a large platter.
  Sprinkle chicken mixture with remaining dried cherries. Garnish with
  chicory leaves.
  
  Makes 8 main-dish servings.

 

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