Curry Chicken Salad
Ingredients
| 2 lbs of boneless, skinless, chicken breasts. | ||
| 2 bay leafs | ||
| 1 medium red onion, diced | ||
| 1 cup celery chopped | ||
| 1 clove garlic minced | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 1/2 tsp dry mustard | ||
| 1/2 tsp cayenne pepper | ||
| 1/2 cup crushed pineapple | ||
| 1/2 cup mayonnaise | ||
| 2 tsp curry powder | ||
| 2 tsp curry powder | ||
| butter lettuce leaves for serving |
- In a large sauce pan add water, the bay leafs and chicken breasts.
- Using medium heat poach the chicken breasts until cooked through. Discard the bay leafs.
- Cool chicken, then cut into 1/2 inch chunks.
- Add the mayonnaise, curry powder, garlic, dry mustard, cayenne pepper, black pepper and salt to a bowl and mix well.
- Add the cubed chicken, red onion, celery and crushed pineapple to a large bowl.
- Add the dressing and gently mix well.
- Cover and refrigerate for at least 1 hour.
- Serve in butter lettuce leaves.
- Garnish with fresh parsley.
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