Curried Chicken Salad

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 lbs chicken tenders
• 6 cups water or 6 cups chicken stock
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 tablespoons garlic, chopped
• 1 large gala apple, chopped
• 4 medium red potatoes, chopped
• 1 cup baby carrots, chopped
• 1 cup golden raisin
• 2 1/2 cups mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons lime juice
• 3 tablespoons curry, power
• salt, to taste
• pepper, to taste
• hot sauce, to taste

Recipe

• 1 over low heat, poach chicken tenders in stock until no longer pink inside, 15 minutes.
• 2 remove tenders to cool, discard stock and add olive oil to pot.
• 3 saute onion and garlic in oil until soft but not brown, 3-5 minutes. remove from pot and set aside to cool.
• 4 add potatoes and carrots to pot, cover with water and boil until just softened, not mushy (10 minutes).
• 5 while potatoes and carrots cook, chop or pull apart cooled tenders into bite sized pieces; set aside.
• 6 remove carrots and potatoes from water and let cool.
• 7 while carrots and potatoes cool, whisk mayonnaise, sour cream, lime juice, curry powder, salt, pepper and hot sauce in a large plastic bowl.
• 8 fold cooled chicken, onion and garlic, potatoes and carrots, apples and raisins into mayo mixture. make sure all pieces are well coated.
• 9 refrigerate anywhere from 4 hours to overnight to allow flavors to blend.
• 10 serve with rice or hunks of bread for dinner, or make sandwiches for lunch.
• 11 enjoy!