CURRIED CHICKEN SALAD
We make over fifty pounds of this salad every morning and by afternoon it's completely sold out.

3 pounds chicken breasts, boned and skinned
1 medium onion, peeled and halved
1 bay leaf
6 sprigs parsley
1 parsnip, peeled and halved
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 clove
1 cup water chestnuts, sliced
1/2 cups scallions, cut on the diagonal
Rind of 2 limes, grated

DRESSING
1 cup mayonnaise
2 tablespoons soy sauce
1/3 cup curry powder, (1 oz)
1 cup mango chutney, finely chopped

Combine the chicken breasts and onion in a large saucepan, cover with cold water, and bring to a boil. Add the bay leaf, parsley, parsnip, salt, pepper, and clove. Simmer for about 10 or 12 minutes, or until the chicken is done.

Using a slotted spoon, transfer the chicken to a strainer and let cool until comfortable enough to handle. Discard the rest.

Cut the cooked chicken breasts into bite-sized pieces. (I like them in chunks about 1 inch square.) Place them in a large salad bowl. Add the water chestnuts, scallions, and lime rind.

To make the dressing, mix all the ingredients in a separate bowl and pour over the chicken. Mix gently
but thoroughly with your hands.

Yields: 6 to 8 servings 
Preparation time: 40 minutes

If you're planning this dish as part of a large buffet, arrange the salad in the center of a large platter and place bowls of salted peanuts, grated coconut, sliced bananas, and chopped green peppers around the plate as possible additions to be sprinkled over the salad.


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