I had to order the cookbook from Amazon just to get the recipe, so here I go sharing again with you! I love this on top of lettuce as a salad or on a roll as a sandwich. I never knew the secret ingredient was APRICOT PRESERVES!
If you have the ward cookbook, substitute this one for the one I put in there! That was only a substitute until I found the "REAL" thing, and this is it!
Cucina's Curried Chicken Salad
2 pounds boneless, skinless, cold poached chicken breasts, cut into 1-inch dice
4 ribs celery, thinly sliced on diagonal
2 cups red grapes
1 1/2 cups chopped walnuts
1/2 cup golden raisins
In a large mixing bowl, combine the poached chicken, sliced celery, red grapes, walnuts, and raisins.
Dressing:
1 cup mayonnaise
1/4 cup half-and-half
1/2 cup apricot preserves
1/4 cup rice wine vinegar
2 tablespoons curry powder
1/2 teaspoon salt
1/2 teaspoon white pepper
In a small bowl, whisk together all ingredients for dressing. Gently fold the dressing into the salad. Refrigerate for at least 1 hour before serving.
The author of the cookbook says the apricot preserves gives the salad a sweet, tangy edge, and I agree. It also always sells out at the Deli. If you want to try it out Cucina's is located in the Avenues in Salt Lake City.
The cookbook is called Savor the Memories by Marguerite Marceau Henderson with several other recipes from her deli and cooking classes. Gourmet cooking made easy! You can find the book on amazon.com
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