KENTUCKY CHICKEN SALAD

Kentucky Chicken Salad image

Provided by cathy.johnson

Categories Chicken

Time 2h15m

Yield 12-16 serving(s)

Number Of Ingredients 10

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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

Steps:

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).