Calcutta Chicken Salad From The Steinbeck House Recipes

NINTH STREET HOUSE OF GRACE CHICKEN SALAD

Steps:

• Melt butter in saucepan. Cool to room temperature.
• In a bowl, gently stir the butter into mayonnaise, parsley, curry powder, garlic, marjoram, salt and pepper.
• In a large bowl, combine chicken, grapes and almonds.
• Arrange this mixture on lettuce leaves. Spoon dressing on top and sprinkle with paprika.

CALCUTTA CHICKEN SALAD

Steps:

• Rip chicken into bite size pieces.
• Mix mayo, chutney, curry powder, and any or all of the optional ingredients.
• Combine with chicken and enjoy!

THE BEST CHICKEN SALAD

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.