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Full Online Book HomeLearning KitchenSalads And Dressings - Chicken - Curried Ginger Chicken Salad
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Salads And Dressings - Chicken -  Curried Ginger Chicken Salad Post by :Mike_Hill Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2845

Click below to download : Salads And Dressings - Chicken - Curried Ginger Chicken Salad (Format : PDF)

Salads And Dressings - Chicken - Curried Ginger Chicken Salad

1-3/4 lb boneless, skinless cooked chicken, cooled and cubed (1/2" dice)
2 Granny Smith apples, unpeeled, in 1/3" dice
1 red pepper, finely diced
1/4 cup raisins
1/3 cup slivered almonds, toasted
1/2 cup chopped green onions

Curry Dressing:
1 egg yolk
1/4 cup lemon juice
1/4 cup Major Grey's chutney
1/4 cup curry powder
2 tsp cumin
1-1/4 cups vegetable oil
2 Tbs sour cream or yoghurt
1/2 tsp salt
3 Tbs crystallized ginger, thinly sliced


In food processor, blend egg yolk, lemon juice, chutney and spices. Add oil slowly while processing, until dressing emulsifies. Blend in sour cream (or yoghurt) and salt. Stir in ginger by hand. Mix into salad ingredients.

You can also serve individual plates: place torn lettuce leaves on 6 plates; divide salad among plates, and sprinkle sliced ginger over top.

Notes: re chutney: use any chutney you like (Major Grey is a mango chutney); re curry powder: if you think 1/4 cup (that's 4 Tbs) is a lot, try adding 2 Tbs, make salad and taste; add more if you want more flavour (I use 1/4 cup); re ginger: easily omitted if you want.

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