Sorry, this is the recipe my computer ate earlier. Could have been operator error. This is said to be served in an up coming royal wedding luncheon. I'm so excited, and will watch every minute of it. This is adapted from a dish served when the Queen of England was crowned in 1953. I'm also linking to Full Plate Thursday at Miz Helen's Country Cottage. Come join us.
Royal Wedding - Chicken and Rice Salad
serves 6-8
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1 chopped onion
1 clove garlic, minced
2 tablespoons oil
1 teaspoon curry powder
1 teaspoon tomato puree mixed with 1/2 cup water
salt to taste 2 slices lemon 1 tablespoon apricot jam
1/2 pint mayonnaise
1 chicken, cooked, boned, and cut in chunks
Soften onion and garlic in oil. Add curry powder, cook 2-3 minutes. Add tomato puree and water, simmer 8 minutes. Add salt and lemon slices, squeezing juice from lemons. Add jam. Boil for 1 minute. Strain. Cool. Add mayonnaise. Use this sauce to coat chicken. Toss very gently. Serve cold over rice which has been cooked, cooled and tossed with French dressing, chives, parsley, coarsely chopped tomatoes, cucumbers, corn, peas and onions.
Thursday, April 14, 2011
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Hi Beverly,
ReplyDeleteI just love the name of this salad. You know it is elegant from the beginning. The combination of flavor in this recipe is awesome, it would be delicious. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!