Author: Sarah Leah Chase from her Open House Cookbook
Ingredients
3 pounds boneless skinless chicken breasts, poached just until tender (see below)*
3 ribs celery, coarsely chopped
2 Granny Smith apples, cored and cut into chunks
¾ cup golden raisins
1 cup dry white wine
2 Tablespoons fresh lime juice
2 Tablespoons ground ginger
2-1/2 to 3 Tablespoons good-quality curry powder
1-1/2 cups Hellman's mayonnaise
Salt, to taste
Garnish: Apple slices and edible flowers, optional
Instructions
Cut the chicken breasts into ¾ to 1-inch chunks, removing and discarding any tough tendons. Toss the chicken, celery, and apples together in a bowl; set aside,
Place the raisins and wine in a small saucepan. Heat to boiling over medium-high heat. Reduce heat and simmer for 3 to 4 minutes. Add the raisins and the wine to the chicken mixture and toss to combine.
Add the lime juice, ginger, and curry powder and toss again. Bind the salad with the mayonnaise and season to taste with salt,
Transfer to a serving bowl and refrigerate at least 1 hour before serving. Garnish with apple slices and edible flowers, if desired. Serves 6-8.
: * To poach chicken: Fill a large saucepan with water and add a few splashes of white wine. Scatter in some onion slices, carrot sticks, celery leaves, and parsley sprigs; season with salt and pepper. Add the chicken breasts. Bring to a full boil, uncovered, and then remove from heat and cover immediately. Let it all cool to room temperature before using and do NOT take off the lid until it is all cooled. This method makes perfect poached and tender chicken.
Recipe by The Culinary Cellar at https://theculinarycellar.com/chickens-chickens-everywhere/