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RECIPE OF THE WEEK #415

Curried Chicken-Rice Salad

4 chicken breast halves, skinned
1/2 teaspoon salt
1 1/2 cups cooked rice
1 cup chopped celery
1 cup seedless green grapes, halved
1/2 cup chopped pecans, toasted
1/3 cup sweet pickle relish
3/4 cup mayonnaise
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
Lettuce Leaves
1 pint fresh strawberries
1 fresh pineapple, peeled and cut into spears

Combine chicken and 1/2 teaspoon salt in a Dutch oven add water to cover. Bring to a boil cover, reduce heat, and simmer 40 minutes or until tender. Drain, reserving broth for other uses. . Bone chicken, and cut into bite-size pieces. Combine chicken, rice, and next 4 ingredients. Combine mayonnaise and next 3 ingredients add to chicken mixture, stirring well. Serve on lettuce leaves with strawberries and pineapple.

Yield: 4 to 6 servings.