Friday, July 1, 2011

Curried Tarragon Chicken Salad

Curried Tarragon Chicken Salad

For this recipe you will need:

Canned Chicken, drained and broth reserved
Finely Minced Fresh Red Onion
Dried Tarragon
Curry Powder
Sliced Almonds
Black Pepper
Sandwich Bread, whole wheat preferred

Begin by mixing about 1 cup Canned Chicken with approximately 2 Tablespoons Mayo.  It will look rather dry; slowly add in the reserved Chicken Broth, 1 Tablespoon at a time, until the Chicken is moist and binds together. 

Add the finely minced fresh Red Onion, about 1 Tablespoon.  Sprinkle in Dried Tarragon, about 1 Teaspoon, and taste.  Now is the time to add the Curry Powder.  Start with 1/8 teaspoon, stir in and adjust to taste.  My family likes curry flavor so I use more: up to 1/3 teaspoon.  Season with Black Pepper.  Gently fold in 1 Tablespoon Sliced Almonds.  Serve on Sandwich Bread with a Lettuce Leaf. 

Also try adding a bit of fruit: some Mandarin Oranges, halved Red Grapes or finely chopped Raisins are all delicious additions.

As the old cookbooks say, "Perfected by the Author in her own Test Kitchen"

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