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Click below to download : Salads And Dressings - Curried Chicken Tomato Cups (Format : PDF)
Salads And Dressings - Curried Chicken Tomato Cups
2 large chicken breasts,Salad oil
1 medium onion, diced
1 tsp. curry powder
1 tsp. salt
1/2 cup mayonnaise
1 Tbl. lemon juice
1 large celery stalk, sliced
4 medium tomatoes
4 large lettuce leaves
2 Tbl. golden raisins
With a sharp knife, slice chicken breast into 1/4" thick slices across.
Preheat 2 Tbl. salad oil in 12" skillet (high heat). Add onions and cook until tender. Stir in chicken, curry, and salt; cook about 5 minutes, stirring frequently until chicken is tender. Remove mixture to large bowl.
To chicken in bowl, add mayo, lemon juice, and celery, stirring to mix well. If not serving salad right away, cover and refrigerate chicken mixture.
To serve, cut each tomato into 6 to 8 wedges, being careful not to cut all the way through. Spread wedges apart slightly. Place tomato on a lettuce-linced plate. Top each tomato with some chicken mixture.
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1 large whole chicken breast 1/4 c. slivered almonds, toasted 1/3 c. sliced celery 2 Tbsp. chopped green onion 2 Tbsp. green pepper 1 large orange 3/4 c. sour cream 3/4 c. mayonnaise 1 1/2 tsp. sugar 1 1/2 tsp. lemon juice salt and pepper In a wide frying pan, place chicken in 1-inch boiling salted water. Cover; reduce heat and simmer 15 minutes or until meat is no longer pink. Cool. Discard skin and bones; cut in chunks. Combine chicken, celery, onion and green pepper. Remove peel and membrane from orange, slice thin. Blend sour cream, mayonnaise, sugar, lemon juice,
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