Kentucky Chicken Salad

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 8 large chicken breast halves, on the bone
• 1 medium onion, quartered
• 1 large carrot, cut in 4 pieces
• 1 cup celery, trimmings
• 2 1/2 cups celery, chopped in 1/2 inch dice
• 1 1/2 cups good mayonnaise
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 1 1/2 teaspoons curry powder (red curry powder is best)
• 1 cup slivered almonds or 1 cup chopped pecans

Recipe

• 1 place chicken breasts in dutch oven with cover.
• 2 add water to cover chicken breasts by 1 inch.
• 3 add quartered onion, carrot and celery trimmings.
• 4 bring to a boil over medium high heat.
• 5 reduce heat to medium low and simmer for 1 hr and 30 minutes until very tender (falling off the bone).
• 6 while chicken is simmering toast nuts in 350 degree oven until light brown (about 10 minutes).
• 7 remove chicken from pot and let cool in large bowl.
• 8 remove meat from bones discarding skin and bones.
• 9 chop chicken in 1/2 inch dice and place in large bowl.
• 10 add toasted almonds and chopped celery to chicken and mix.
• 11 in small bowl mix mayonnaise, salt, lemon juice and curry powder.
• 12 pour over chicken mixture and mix completely. if mixture seems dry add mayonnaise 1 tablespoon at a time.
• 13 check for seasoning and add salt to taste if needed.
• 14 keep refrigerated.
• 15 note: strain the cooking broth, cool in refrigerator and then remove the layer of fat. with the addition of seasonings and your favorite ingredients this makes a tasty chicken soup. (broth can be frozen).