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Curried Chicken Salad
From Food Network Kitchens

Ingredients
4 cups diced poached chicken breast, recipe follows
1/2 cup minced red onion, soaked in cold water for 10 minutes, drained
1 tablespoon minced fresh coriander (cilantro)
1 heaping tablespoon golden raisins
1 tablespoon vegetable oil, like soy, peanut, or corn
1 tablespoon Madras-style curry powder
1 cup mayonnaise
2 tablespoons freshly squeezed lime juice
1 tablespoon Major Grey's mango chutney, chopped
1/4 cup chopped cashew nuts or slivered almonds, toasted (optional)
Serving suggestions:


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

2 cups lettuce or 4 medium pita breads

Directions
In a medium bowl, toss together the chicken, onion,
coriander, and raisins.
In a small saute pan, heat the oil over medium heat, add the curry powder, and
stir until fragrant, about 30 seconds. Remove pan from the heat and set oil aside
to cool.
In a small bowl mix together the curry oil, mayonnaise, lime juice and chutney.
Gently fold the chicken mixture into the flavored mayonnaise. Add the nuts, if
desired. Serve on a bed of lettuce or in a pita sandwich.

Ingredients
POACHED CHICKEN FOR SALADS

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds split chicken breasts, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned

Directions
Put the parsley, thyme, onion, carrot, celery, and
chicken breasts in a medium saucepan. Cover with the broth, and bring just to a
boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or
until firm to the touch. Remove the pan from the heat, uncover, cool the chicken
in the stock for 30 minutes.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the
chicken and cut the meat into 1 inch cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for
later use. Remove any fat from the surface of the broth before using.
Yield: 4 cups cubed chicken or 4 to 6 servings
Copyright 2001 Television Food Network, G.P. All rights reserved.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved