Curried Chicken Salad

Name: Curried Chicken Salad
Ingredients: Juice of 2 lemons (about ¼ cup); 2 cups walnut pieces; ½ pound seedless green grapes, halved lengthwise (about 1½ cups); ½ pound seedless green grapes, halved lengthwise (about 1½ cups); ¼ pound red onions, finely diced (about 1 cup); 2 tablespoons peanut or safflower oil; 2 tablespoons vindaloo curry powder; One 14-ounce can coconut milk (about 1½ cups); ¼ cup cornstarch; 2½ pounds skinless and boneless chicken breasts, halved; 6 cups chicken stock (any of the homemade stocks, or sterile-pack); 2 tablespoons peanut or safflower oil

Preparation info

Makes about
11 Cups

Difficulty
Medium

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

This is an excellent lunch or part of a buffet.

Ingredients

2½ pounds skinless and boneless chicken breasts, halved
6 cups chicken stock (any of the homemade stocks, or sterile-pack)

Lunch
Gluten-free

Method

Put the chicken in a pan that will hold the breast pieces in a single layer. Cover with stock and bring to a boil. Add water if needed to barely cover the chicken. Return to a boil and reduce the heat to simmer. Cook for about 30 minutes, until the chicken is cooked through. Remove the chicken and drain. Reserve the stock and allow the chicken to cool slightly. Place the breast halves on a cutt