Curried Chicken Salad, Boiled Chicken Breasts, and Chicken Broth

“This chicken salad is fabulous” my writer friends told me at our little luncheon. “We want the recipe.”

“I’ve been thinking of starting a recipe blog,” I said. “This will be the first dish on it. Will that work for you?”

“Yes! Do it!” they urged. 

And that's how this blog came into being. Unfortunately, I served this dish to one of my inlaws, and she became deathly sick from a nut allergy. From now on, I'm informing my guests ahead of time that the dish has cashews in it. ​

Curried Chicken Salad

Servings: 6  Serving size: 1 cup   Preparation time: 20 minutes   Chill time minimum: 1 hour

Ingredients 6 cups diced Boiled Chicken Breasts (about 3 pounds) 1 cup diced celery 1 cup seedless green grapes, halved 1 cup cashew pieces ½ cup good quality low-fat mayonnaise ½ cup low-fat Greek yogurt ½ cup milk 2 Tablespoons sweet pickle relish 2 Tablespoons fresh lemon juice 2 teaspoons ground sea salt ½ teaspoon curry powder 1 head butter lettuce

Instructions 1. In a large bowl, combine chicken, celery, grapes, and cashews. 2. To make the dressing, combine remaining ingredients in a separate bowl. 3. Mix the dressing mixture with the chicken mixture. 4. Chill in refrigerator for about an hour. 5. Serve on lettuce leaves. Options: serve on half an avocado or half a cantaloupe.

Boiled Chicken Breast and Chicken Broth

Makes about 3 pounds of chicken  Cooking time: 30-40 minutes Preparation time: About 20 minutes once meat is chilled. You may want to make this the night before making your salad.

Ingredients 6 bone-in chicken breasts (Free-range preferable) 2 quarts water 1 small onion, quartered 2 celery ribs with tops, cut into chunks 2 carrots, unpeeled, cut into chunks 2 bay leaves 1 tablespoon whole peppercorns 2 teaspoons salt

Instructions 1. Place all the ingredients in a large pot and cover with water. 2. Bring to a boil. 3. Cover, reduce heat, and simmer 30 to 40 minutes until temperature reaches 180 degrees. Do not overcook. 4. Remove chicken from broth and cool. Remove skin and bones. Chop meat. 5. Strain and reserve broth for soup. May be frozen up to 3 months.

I hope you enjoy this dish. Let me know if you’ve tried it and how it turned out.

Good cooking to you,

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