Curried chicken salad
Yield: 5 Servings MMM
Ingredients:
- 1 lg Egg
- 1 c Corn oil
- 1/4 c Vinegar
- 1 1/2 ts Salt
- 1 ts Pepper
- 1 ts Garlic minced
- 1/2 ts Sugar
- 1/2 ts Turmeric
- 1/2 ts Coriander
- 1/4 ts Cinnamon
- 1/4 ts Nutmeg
- 1/4 ts Dry mustard
- 1/4 ts Cardamon
- 1/4 ts Ground ginger
- 1/8 ts Ground cloves
- 1/8 ts Ground cumin
- 1/8 ts Cayenne pepper
- 2 lb Chicken breasts boneless -and skinless
- 1 1/4 c Celery sliced
- 2 c Pineapple fresh & cubed -or apples
- 1/2 c Dark raisins
- 3/4 c Macademias
Instructions:
cashews or -walnuts salted & roasted Mixed greens or romaine DRESSING: Whiz egg in a food processor or blender. Gradually add corn oil so that it is well homogenized. Add remaining ingredients. SALAD: Preheat oven to 350. Lay chicken on a rimmed baking sheet and cover tightly with foil. Bake fo 20-25 minutes until cooked through but still moist and juicy. Cool to room temp. Cut into bite-size pieces. Combine with celery pineapple raisins and nuts. (It is best to add pineapple just before serving because it it sits with the chicken for more than a few hours the acid will turn the chicken mushy.) Serve on greens or in pita bread or on melon rounds.
