Curried Tarragon Chicken Salad
For this recipe you will need:
Canned Chicken, drained and broth reserved
Mayo
Finely Minced Fresh Red Onion
Dried Tarragon
Curry Powder
Curry Powder
Sliced Almonds
Black Pepper
Black Pepper
Lettuce
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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