Place chicken breasts in bottom of a small, heavy-bottomed pot. They should fit in a single layer but fit quite snugly. Cover chicken with broth or water. Add herbs and bay leaf.
Bring to a boil, then quickly reduce heat to low so that the water is barely at a simmer. Partly cover and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes.
Mix in a bowl- mayonnaise, curry powder, chutney, green onions, celery
then add chicken. Add additional mayonnaise, curry powder, chutney as
needed.
Garnish plate with lettuce, add chicken salad and add slivered almonds
on the top. Also, add a sliced banana on the side of the plate.
Originally Submitted
7/14/2012
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You can add this Chicken Curry Salad - Lady Julia's recipe to your own private DesktopCookbook.
