Curried Chicken Salad - cooking recipe

Ingredients

3 lb. boneless, skinless chicken breasts, poached until tender and cooled to room temperature
3 ribs celery, coarsely chopped
2 Granny Smith apples, cored and cut into chunks
3/4 c. golden raisins
1 c. dry white wine
2 Tbsp. fresh lime juice
2 Tbsp. ground ginger
2 1/2 to 3 Tbsp. good quality curry powder
1 1/2 c. Hellmann's mayonnaise
salt to taste
sliced Granny Smith apples (for garnish)

Preparation

Cut the chicken breasts into 3/4 to 1-inch chunks, removing and discarding any tough tendons as you go along.
Toss the chicken, celery and apples together in a large bowl.
Place the raisins and wine in a small saucepan.
Heat to boiling over medium-high heat.
Reduce the heat and simmer for 3 to 4 minutes. Add the raisins and liquid to the chicken and toss to combine. Add the lime juice, ginger and curry powder and toss again. Bind the salad with the mayonnaise and season to taste with salt. Transfer the salad to a serving bowl and garnish with the apple slices. Refrigerate at least 1 hour before serving.
Makes 6 to 8 servings.