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From: mason@pneuma.DEC (ANDREA...DTN 223-4864...OR PSYCHE::MASON)
Newsgroups: net.cooks
Subject: Chicken Salad Request
Message-ID: <857@decwrl.UUCP>
Date: Mon, 4-Mar-85 10:17:19 EST
Article-I.D.: decwrl.857
Posted: Mon Mar  4 10:17:19 1985
Date-Received: Wed, 6-Mar-85 03:46:43 EST
Sender: daemon@decwrl.UUCP
Organization: DEC Engineering Network
Lines: 58




>I am looking for your favorite recipes for ham salad, tuna salad,
>chicken salad, and shrimp spread for cold sandwiches.  Special garnishes,
>seasonings, and other creative touches especially encouraged.
			
>aMAZon @ AT&T Bell Labs, Naperville, IL; ihnp4!ihuxf!features


Here is a chicken salad recipe based on a wonderful chicken salad which
a resturant in Harvard Square serves.

		Chicken Salad a la Grendel's Den



2 - 4 cooked chicken breasts (depending on number of people)
1/4 cup shredded coconut
a handful of grapes (halved)
(use raisins if grapes are not in season)
3/4 - 1 cup mayonaise
1/4 cup chopped walnuts (or almonds)
1/2 - 1 tsp curry (depending on taste preference)
1/2 tsp tumeric (if you like)
1/2 tsp cumin (if you like)



How to cook chicken breasts:  Cook chicken ahead of time (a few hours, or, the
day before )  Remove skin; place chicken in pot and cover with water.  Bring
water to a boil and allow to chicken to cook (in uncovered pot) for about 15
minutes. Turn off heat and cover, allowing chicken to steam for 15 minutes.
(This accomplishes two things: it saves gas or electricity; it also prevents
the chicken from getting overcooked). 

Take the chicken out of the pot and cool under cold water, then place in fridge
for awhile.  When sufficiently cooled, remove bones (unless you're using boned
breasts), and chop into small bit-sized pieces.

In a bowl mix the mayo, the curry and other spices, the nuts and the coconut,
then add chopped chicken.  Mix well, and then return to fridge to allow flavors
to mix. 

Serve on a bed of lettuce, or in pita pockets.

enjoy!

****andrea****

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