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  Curried Chicken Salad
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 160
Ingredients:

MMMMMDRESSING


MMMMMSALAD

1 large Egg
1 cup Corn oil
1/4 cup Vinegar
1 1/2 tsp Salt
1 tsp Pepper
1 tsp Garlic, minced
1/2 tsp Sugar
1/2 tsp Turmeric
1/2 tsp Coriander
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Dry mustard
1/4 tsp Cardamon
1/4 tsp Ground ginger
1/8 tsp Ground cloves
1/8 tsp Ground cumin
1/8 tsp Cayenne pepper
2 lb Chicken breasts, boneless and skinless
1 1/4 cup Celery, sliced
2 cup Pineapple, fresh & cubed or apples
1/2 cup Dark raisins
3/4 cup Macademias, cashews, or walnuts, salted & roasted
Mixed greens or romaine
Instructions:
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.
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