Recipe - Miriams Curried Chicken Salad

FOR THE CHICKEN
2 Chicken breasts; bone and
skin on
3 cup Chicken broth
1 tablespoon Curry powder
1 tablespoon Black peppercorns
Salt if needed

FOR THE DRESSING
One half cup Mayonnaise
1 tablespoon Curry powder
1 teaspoon Grated ginger
1 teaspoon Grated orange rind
1 tablespoon Grated Granny Smith Apple
2 tablespoon Chicken broth

Cook breasts in broth with spices. Chill in broth. Remove chicken from
broth,discard skin and bones. Dice or shred breasts. Stir with sauce.

Miriam Posvolsky Posted to EATL Digest by Leon & Miriam Posvolsky
miriamp@POBOX.COM on Dec 22, 1997