http://www.nedsjotw.com/2008/08/30/the-jotw-virtual-potluck-update-for-29-august/  Ned Lundquist's Job of the Week | JOTW Fri, 13 Jul 2012 17:17:04 +0000 hourly 1 http://www.nedsjotw.com/2008/08/30/the-jotw-virtual-potluck-update-for-29-august/#comment-35 Anonymous Sat, 30 Aug 2008 06:20:00 +0000 http://www.nedsjotw.com/2008/08/30/the-jotw-virtual-potluck-update-for-29-august/#comment-35 Curried Chicken Salad
Serves 6 as main course
4 whole chicken breasts
1 tsp. salt
2 tomatoes, diced
2 unpeeled cucumbers, thinly sliced
½ cup salad or olive oil
¼ cup cider vinegar
2 tsp. salt
½ tsp. pepper
1 tsp. curry powder
In a pan, cover the chicken breasts with water, adding 1 tsp. salt. Bring to a boil, then lower heat and simmer for ½ hr. Cool. Take out the chicken, get rid of bones and skin. Cut the meat into small chunks and mix with the tomatoes and cucumbers.
In a separate bowl, mix everything else and beat with whisk until think. Pour the mixture over the chicken mixture and stir. Cover and keep in refrigerator until needed. Take out about 45 mins. or more before serving so it almost reaches room temp. again. Stir before serving to redistribute the sauce.
Note: Because of the vinegar, this dish doesn’t have to stay chilled while out at a picnic. Best made the night before, as then the sauce has time to draw some tomato and cucumber flavor into the mixture.
Variation for easier prep:
I use Plum tomatoes because they are frequently in better shape at the store. I also use about 6 of them, diced.
I also use Perdue or Tyson pre-cooked ‘original roasted’ chicken breast meat – 2 packages [approx. 20 oz. total]. Saves the cooking and de-boning time.
I've used this salad almost year round for about 20 years and everyone who tries it loves it. Enjoy!!!

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