Siamese Chicken Salad

• 1 large fryer (3 to 4 lb.), cut up
• 1 1/2 tsp. curry
• 1/2 tsp. ground cloves
• 1/2 tsp. ground ginger
• 1 c. drained, crushed pineapple
• 1 large onion, finely diced
• 1 c. diced celery
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 c. sour cream
• 3 Tbsp. mayonnaise
• 5 drops Tabasco sauce
• 2 tsp. pineapple juice
• 1/2 c. chopped peanuts

1. Remove skin from breast, thighs and legs.
2. Rub into the meat a mix of the curry, cloves and ginger.
3. Let meat rest for 1/2 hour. Put leftover pieces of chicken and giblets into a pot.
4. Barely cover with water.
5. Put prepared meat on top and gently poach for 45 minutes.
6. Let cool.
7. Dice meat and mix well with the pineapple, onion, celery, salt and pepper.
8. Mix with dressing made of sour cream, mayonnaise, Tabasco and pineapple juice.
9. When ready to serve, top with peanuts.

fryer, curry, ground cloves, ground ginger, pineapple, onion, celery, salt, pepper, sour cream, mayonnaise, tabasco sauce, pineapple juice, peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=206205 (may not work)