"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Curried Ginger Chicken Salad Recipe

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This recipe for Curried Ginger Chicken Salad, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anne Addicks
Added: Saturday, August 6, 2005


1 3-4 lb. chicken, poached or boiled
1 1/2 c. diced celery
1 c. chopped sweet pickle (NOT relish)
1 small can crushed pineapple, drained
1 to 1 1/2 c. unsalted pistachios
Curry powder
Powdered ginger
Salt and white pepper to taste

Remove skin and bones from chicken.
Put celery in a large bowl. Add next four ingredients and toss together (enough mayo to bind).
Add the curry and ginger a teaspoon at a time, until it suits your taste (often one teaspoon of each is ample).
Add salt and white pepper if needed.
Refrigerate several hours or overnight.




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