Staige'S Favorite Luncheon Salad - cooking recipe

Ingredients
    1 broiler-fryer (about 2 1/2 lb.), cut up
    1/4 c. water chestnuts, sliced
    1/2 lb. seedless green grapes, halved
    1/2 c. toasted slivered almonds
    3/4 c. mayonnaise or salad dressing
    1/2 c. chopped celery
    1 tsp. curry powder
    2 tsp. soy sauce
    2 tsp. lemon juice
    Boston or bibb lettuce
    1 (8 oz.) can pineapple chunks, drained
Preparation
    Put chicken in a large saucepan with 3 cups water, 1 teaspoon salt and a few peppercorns. Bring to boiling; lower heat. Cover. Simmer 45 minutes or until chicken is tender. Drain; bone. Cut meat into bite-size pieces. You should have 2 cups. (Use boneless, skinless chicken breast instead of broiler-fryer recipe calls for.) Combine chicken, water chestnuts, grapes, celery and 1/4 cup of almonds in a large bowl. Mix mayonnaise, curry, soy sauce and lemon juice in a cup. Pour over chicken mixture. Toss lightly to mix. Chill several hours.

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