COMPANY CURRIED 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
To serve, arrange chicken mixture and avocado chunks on a large platter.
Sprinkle chicken mixture with remaining dried cherries. Garnish with
Makes 8 main-dish servings.
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