Kentucky Chicken Salad
- Ready In:
- 2hrs 15mins
- Ingredients:
- 10
- Serves:
-
12-16
ingredients
- 8 large chicken breast halves, on the bone
- 1 medium onion, quartered
- 1 large carrot, cut in 4 pieces
- 1 cup celery, trimmings
- 2 1⁄2 cups celery, chopped in 1/2 inch dice
- 1 1⁄2 cups good mayonnaise
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 1 1⁄2 teaspoons curry powder (red curry powder is best)
- 1 cup slivered almonds or 1 cup chopped pecans
directions
- Place chicken breasts in dutch oven with cover.
- Add water to cover chicken breasts by 1 inch.
- Add quartered onion, carrot and celery trimmings.
- Bring to a boil over medium high heat.
- Reduce heat to medium low and simmer for 1 hr and 30 minutes until very tender (falling off the bone).
- While chicken is simmering toast nuts in 350 degree oven until light brown (about 10 minutes).
- Remove chicken from pot and let cool in large bowl.
- Remove meat from bones discarding skin and bones.
- Chop chicken in 1/2 inch dice and place in large bowl.
- Add toasted almonds and chopped celery to chicken and mix.
- In small bowl mix mayonnaise, salt, lemon juice and curry powder.
- Pour over chicken mixture and mix completely. If mixture seems dry add mayonnaise 1 tablespoon at a time.
- Check for seasoning and add salt to taste if needed.
- Keep refrigerated.
- Note: Strain the cooking broth, cool in refrigerator and then remove the layer of fat. With the addition of seasonings and your favorite ingredients this makes a tasty chicken soup. (broth can be frozen).
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