Curried Chicken Salad

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Boned chicken breasts
		= (3 to 4 cutlets)
1/2 cup	118ml	Water
		A good splash of white wine
1/2 teaspoon	2.5ml	Salt
		Freshly-ground white pepper - to taste
2		Sweet onion, 1/2" thick
		The Finished Salad
4 cups	250g / 8.8oz	Cooked cubed chicken breasts - from above
1 cup	110g / 3.9oz	Finely-minced celery
2 tablespoons	30ml	Finely-minced fresh sweet onion
2 tablespoons	30ml	Fresh tarragon
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Mayonnaise
2 tablespoons	30ml	Sour cream
1 tablespoon	15ml	Fresh lemon juice
1 teaspoon	5ml	Madras curry powder
2 cups	474ml	Red and/or green seedless grapes
3/4 cup	109g / 3.8oz	Toasted chopped pecans

Recipe Instructions

Place the chicken in a 2-, 5- or 7-quart pressure cooker. Add the water and generous splash of wine. If eliminating the wine, add extra water. Salt and pepper the surface. Place the onion rings over the top of the chicken breasts.

Lock the lid in place and bring to high pressure and cook for 6 minutes if the breasts weigh in at 8 ounces each. (If using small breasts, reduce the time by 1 minute.)

Discard the onions from the top of the chicken. Remove the chicken to a plate and loosely cover to prevent drying out. The stock in the pot should be strained and saved for another use. When cool enough to handle, cube the chicken into 1/2-inch pieces or smaller. Place in a bowl and chill before adding the dressing.

The Finished Salad: Combine the chicken, celery, onion and tarragon in a large bowl. Generously season the mixture. Whisk the mayonnaise, sour cream, lemon juice and curry powder. Blend well. Combine just enough dressing to moisten the chicken mixture. Fold in well. Add the grapes and gently blend in. Top the salad with pecans if plate serving or fold them in if using as a sandwich filling.

This recipe yields 3 servings.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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