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La Poule
Pascal Cessou
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La Belle Cuisine
Linden
Tree Chicken Salad
Bon Appetit
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1
quart water
1
celery stalk
1
small onion, studded with
4 whole cloves
2 1/2
pounds chicken breasts
1 1/2
cups mayonnaise
1
bunch celery, diced
1
pound carrots, grated
[We add 1 bunch scallions, thinly sliced]
One
1-pound jar sweet pickles, diced
2
teaspoons ground coriander
2
teaspoons ground ginger
2
teaspoons salt
1
teaspoon curry powder
1
teaspoon onion powder
1
teaspoon garlic powder
1
teaspoon white pepper
1/2
cup sliced toasted almonds
Combine
water, celery stalk, carrot and onion in large saucepan and bring
to boil. Add chicken breasts and poach just until meat is cooked,
about
10 to 15 minutes. Remove chicken and let cool.
Dice chicken and transfer to a large bowl. Add diced celery, grated carrots, pickles, coriander, ginger,
salt, curry powder, onion powder, garlic powder, and white pepper and
blend well. Cover and
refrigerate at least 1 hour.
Divide
among salad plates and garnish with almonds.
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