Curried Chicken Salad Recipe

recipegraphicIf you attended theĀ Marina Village 3rd Annual Kayak & BBQ Fun Day, you know the dish that everyone was talking about was theĀ Curried Chicken Salad.

 

 

 

Marcela Bryant shares the recipe:

Yield: Makes 12 generous servings

4 cups chicken broth
1 medium onion, cut in quarters
2 celery stalks
1/2 tsp. salt
3/4 tsp. whole black pepper
1 bay leaf
3 lb. boneless, skinless chicken breast
3 Tbsp. hemp hearts (from health food store)
4 tbsp. thinly sliced scallions
2 celery talks, chopped
1 1/2 c. mayonnaise
2 heaping tsp. curry powder
1 cup curried whole cashew nuts
1 1/2 cups red seedless grapes, halved
salt and pepper to taste
Bring chicken broth, onion, celery stalks, salt, pepper, and bay leaf to a boil. Add chicken breast. Add more water if necessary to cover chicken and simmer uncovered for 30 minutes until cooked.
Removed chicken from broth and cool completely. Cut chicken into small cubes. Add hemp hearts, scallions and chopped celery,
In a separate bowl combine mayonnaise and curry powder. Add salt and pepper to taste. Add curry mix to chicken and mix well. Add cashew nuts and grapes. Stir gently to combine. Enjoy!