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2009-07-02 digital edition

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2009-07-02 / Community News

From the Chef's Corner

Savory Chicken Salad
by Chef Deedle

I'm not a salad eater as you can look at me and tell - but my wife made this one for us last week and I really enjoyed it and even asked for seconds.


4 to 5 cups cooked chicken breasts, cut into bite-size
pieces
1 stick butter, melted
salt and pepper to taste
½ cup toasted sliced almonds
2 cups mayonnaise
½ Tsp. Curry powder
½ Tsp. Garlic powder
2 cups seedless red or green grapes, cut in half

Cook chicken breasts in boiling water until done. While chicken is cooking, melt butter in microwave. Set aside and let cool until it is room temperature. Chop chicken into bite-size pieces; sprinkle with salt and pepper. Toast almonds in oven at 350°F, stirring occasionally until browned, about 10-12 minutes.

In a bowl, combine butter and mayonnaise with a whisk until creamy. Add curry and garlic powders; stir until well blended. Gently stir in chicken, grapes, and toasted almonds. Refrigerate until well chilled,. Serve on a lettuce leaf.

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