From yikes_edoc@hotmail.com Fri May 6 15:35:08 2005 Date: Fri, 6 May 2005 11:58:59 +0000 (UTC) From: Edoc Newsgroups: rec.food.recipes Subject: Chicken Salad with Red Grapes and Pecans (3) Collection Followup-To: rec.food.cooking, rec.food.recipes Chicken Salad with Red Grapes and Pecans Pecan _ Grape Chicken Salad Fruity Curry Chicken Salad Chicken Salad with Red Grapes and Pecans 4 whole boneless chicken breasts (8 halves), poached & skinned 1 cup diced celery 1 1/2 cup seedless red grapes, halved 3/4 cup pecan halves Roquefort-Sherry Mayonnaise (recipe follows) Radicchio leaves Cut the chicken into 1" chunks, and combine the chicken, celery, grapes and pecans in a large bowl. Make the mayonnaise. Toss the chicken with the mayonnaise. Refrigerate until cold. Serve on a bed of radicchio leaves. 6 to 8 portions. Roquefort Sherry Mayonnaise: 2 egg yolks 1 Tbsp. Dijon style mustard 2 Tbsp. sherry vinegar 1 1/2 cup vegetable oil 1 cup crumbled Roquefort cheese Salt & finely ground black pepper, to taste Process the egg yolks, mustard and vinegar in a food processor fitted with a steel blade just to combine, about 30 seconds. With the machine running, pour the oil in a thin steady stream through the feed tube to make a thick mayonnaise. Add the Roquefort and process until combined but not smooth. Season to taste with salt and pepper. About 3 cups. Source: Pecan Grape Chicken Salad 3 cans chicken in broth 1 chicken bouillon cube 1 1/2 cup sour cream 1 1/2 cup mayonnaise 2 stalks celery, diced 1 lb. seedless green grapes 1 1/2 cup pecan halves 1 cup chopped dill 3/4 tsp. salt 3/4 tsp. black pepper 2 bunches salad greens Dill sprigs, optional garnish In a large bowl mix sour cream and mayonnaise. Stir in chicken, celery, grapes, pecans, dill, salt and pepper. Cover and refrigerate for at least 2 hours to blend flavors. Place chicken salad on bed of greens; garnish with dill sprigs. Serve with fresh fruit and/or croissants. Source: Fruity Curry Chicken Salad "A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise." Recipe yield: 8 servings. 4 skinless, boneless chicken breast halves - cooked and diced 1 stalk celery, diced 4 green onions, chopped 1 Golden Delicious apple - peeled, cored and diced 1/3 cup golden raisins 1/3 cup seedless green grapes, halved 1/2 cup chopped toasted pecans 1/8 teaspoon ground black pepper 1/2 teaspoon curry powder 3/4 cup light mayonnaise In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve! Source: -- Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/