Curried Chicken Salad
Ingredients| |
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DRESSING: Whiz egg in a food processor or blender. Gradually add corn
oil so that it is well homogenized. Add remaining ingredients. SALAD:
Preheat oven to 350. Lay chicken on a rimmed baking sheet and cover
tightly with foil. Bake fo 20-25 minutes until cooked through but
still moist and juicy. Cool to room temp. Cut into bite-size
pieces. Combine with celery, pineapple, raisins and nuts. (It is
best to add pineapple just before serving, because it it sits with
the chicken for more than a few hours, the acid will turn the chicken
mushy.) Serve on greens, or in pita bread, or on melon rounds.
Servings: 5
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Curried Chicken Wings Ga Lei Gai Yik
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Curry Chicken Salad
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