Curried Chicken Salad Recipe

• 3 whole chicken breasts, split (about 3 lbs. in all)
• 2 carrots, pared and cut up
• 2 stalks celery, cut up
• 1 sm. onion, peeled and sliced
• 6 whole black peppers
• Salt
• 1 bay leaf
• 3 c. boiling water
• 1/2 c. thinly sliced celery
• 2 c. diced unpared tart apple
• 1/2 c. coarsely minced green pepper
• 2 teaspoon grated onion
• 3/4 c. mayonnaise or possibly cooked salad dressing
• 3 tbsp. light cream
• 1/2 to 1 teaspoon curry pwdr
• 1/2 teaspoon white pepper
• Watercress sprigs

1. 1.
2. In 4 qt kettle, combine chicken breasts, carrot, cut up celery, sliced onion, black peppers, 1 1/2 tsp.
3. salt, bay leaf, and the boiling water.
4. 2.
5. Bring to boiling; reduce heat, and simmer, covered - about 30 min, or possibly till chicken is tender.
6. 3.
7. Remove chicken from broth.
8. Cold, then chill till well chilled.
9. (Chill broth, for use another time.)
10. 4.
11. Remove and throw away skin from chicken; cut meat from bones in large pcs.
12. 5.
13. In large bowl, combine chicken, sliced celery, apple, green pepper, and grated onion.
14. 6.
15. In small bowl, combine mayonnaise, cream, curry pwdr, 1/2 tsp.
16. salt, and white pepper; mix well.
17. 7.
18. Add in to chicken mix; toss lightly to combine.
19. Chill till serving time - at least 1 hour.
20. 8.
21. Spoon salad onto large platter.
22. Garnish with watercress.
23. Makes 6 to 8 servings.

chicken breasts, carrots, stalks celery, onion, black peppers, salt, bay leaf, boiling water, celery, apple, green pepper, onion, mayonnaise, light cream, curry pwdr, white pepper, sprigs

Taken from cookeatshare.com/recipes/curried-chicken-salad-36711 (may not work)