Marshall Field's Curried Chicken Salad

Published in: San Antonio Express-News
Serves 6 to 8

4 cup bite-sized pieces cooked chicken breast meat
1 1/2 cup peeled -- diced apple
1 cup diced celery
3/4 cup chopped cashews
1/3 cup golden raisins
3/4 cup mayonnaise
3/4 cup Boiled Dressing (recipe follows)
1 tablespoon light brown sugar
1 1/2 teaspoon curry powder
1/2 teaspoon salt
2 tablespoon sugar
1 teaspoon dry mustard
1/2 teaspoon salt
2 tablespoon flour
1 egg
1/2 cup cider vinegar
1/2 cup water
1 tablespoon butter OR margarine

For Chicken Salad: In medium bowl, combine chicken, apple, celery, cashews
and raisins. In another bowl, mix mayonnaise, Boiled Dressing, brown
sugar, curry powder and salt. Add to chicken mixture and toss lightly.
Chill before serving.
For Boiled Dressing: Place sugar, mustard, salt and flour in heatproof
bowl and mix together. Add egg and blend well. Set aside. In a saucepan,
combine vinegar and water. Heat until mixture comes to a boil. Pour into
egg mixture and beat well. Place mixture in saucepan. Over medium heat,
cook until mixture thickens, stirring constantly to prevent scorching. Add
butter or margarine and stir until melted. Remove from heat. Chill in a
covered container before using.
Chicken Salad makes 6-8 servings.
Boiled Dressing makes about 1 1/4 cups.

Source: 'Someone's in the Kitchen with Dayton's, Marshall Field's

Lighten it up Use low-fat or light mayonnaise instead of regular
mayonnaise and save 70 calories and 9 g fat per serving.

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