This is an oldie but goodie for these blistering hot days. The recipe says it serves 6 - 8. We will eat it for several meals either over lettuce or in a sandwich.
3 lbs boneless chicken breast cooked just until done (too hot to cook so got the already cooked chicken from Costco)
3 ribs celery, chopped
2 Granny Smith apples, cored and cut into chunks (I use 3)
¾ cup golden raisins
1 cup dry white wine (I use a bit less)
2 T fresh lime juice (Didn't have limes today but not essential)
2 Tablespoons ground ginger
3 Tablespoons good quality curry powder
1 ½ cups Hellmann’s mayonnaise (I used one cup)
Salt to taste, and a bit of pepper
(I also toss in 1/ cup of chopped pecans.)
1. Cut the cooked chicken into ¾ to 1” pieces. Toss the chicken, celery and apples together in a large bowl.
2. Place the raisins and the wine in a small saucepan. Heat to boiling then reduce heat and simmer for 3 to 4 minutes. (Let it cool a few minutes.) Add the raisins and liquid to the chicken and toss to combine.
3. Add the lime juice, ginger and curry powder and toss again. Bind the salad with the mayonnaise and season to taste with salt.
4. Transfer to a serving bowl and chill at least 1 hour before serving.
3 lbs boneless chicken breast cooked just until done (too hot to cook so got the already cooked chicken from Costco)
3 ribs celery, chopped
2 Granny Smith apples, cored and cut into chunks (I use 3)
¾ cup golden raisins
1 cup dry white wine (I use a bit less)
2 T fresh lime juice (Didn't have limes today but not essential)
2 Tablespoons ground ginger
3 Tablespoons good quality curry powder
1 ½ cups Hellmann’s mayonnaise (I used one cup)
Salt to taste, and a bit of pepper
(I also toss in 1/ cup of chopped pecans.)
1. Cut the cooked chicken into ¾ to 1” pieces. Toss the chicken, celery and apples together in a large bowl.
2. Place the raisins and the wine in a small saucepan. Heat to boiling then reduce heat and simmer for 3 to 4 minutes. (Let it cool a few minutes.) Add the raisins and liquid to the chicken and toss to combine.
3. Add the lime juice, ginger and curry powder and toss again. Bind the salad with the mayonnaise and season to taste with salt.
4. Transfer to a serving bowl and chill at least 1 hour before serving.