Ginger Curry Chicken Salad
Recipe and Photos courtsey of Ellen Easton ©All Rights Reserved
I find by cooking the chicken in cube size (to then be diced afterwards) in the broth and seasoning concoction gives a subtle flavor to the chicken without overwhelming the palate.
Once assembled you can add more curry and Reva’s seasoning mix to taste.
You can also use salted- roasted pistachios if you prefer a saltier dish.
The mixture, without the apples, when puréed into a thicker paste may be used as a spread. Use thinly sliced apples on the top to serve open-face on a crust less bread, biscuit or in a mini tart shell; a prefect addition to any afternoon tea menu.
Ginger Curry Chicken SaladPrint This Post
2 Chicken breasts, boneless, skinless, cubed
8 Oz. chicken bone broth
10 -cups of water
1- teaspoon ground ginger
1- teaspoon ground curry
1- teaspoon Reva’s seasoning mix
(**Reva Paul’s Seasoning Mix: 2-1⁄2 tablespoons onion powder; 2-1⁄2 tablespoons garlic powder; 1 teaspoon salt; 1 teaspoon pepper)
½- cup golden raisins
½- cup Bakers sweet shredded coconut flakes
½- cup roasted pistachio nuts
1 Granny Smith Apple, cubed
2 tablespoons Hellman’s Mayonnaise or (Best Mayo)
Fill a large pot with 10 cups of water and bone broth. Add chicken, ginger, curry, and Reva’s seasoning mix. Bring to a boil. Cook chicken until it is white all the way through.
In a separate large bowl combine the raisins, coconut, pistachios and apples.
Once cooked, save three tablespoons of the broth. Remove chicken from pot and place into the large bowl of mixed ingredients. Add the chicken and extra broth. Add the mayonnaise. Mix all together. Add extra curry to taste and mix.
Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions(RED WAGON PRESS), an afternoon tea authority, lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included the Waldorf=Astoria, the Plaza and Bergdorf Goodman. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.