Recipe courtesy of Food Network Kitchen
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30 min
15 min
15 min
4 servings


Poached Chicken for Salads:


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.

Poached Chicken for Salads:

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. 

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

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