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Courtney's Chicken Salad rom Ell




Source of Recipe


Ell (EDC)


Recipe Introduction


I am printing Courtney’s recipe as served in the restaurant. I used a Perdue oven/stuffer roaster breast cooked in water with carrot, onion and celery. This is a really good chicken salad served on a plate or stuffed in a pita pocket. (see below for clone of Durkee's Famous Sauce)


List of Ingredients




2 lbs chicken meat
1 red delicious apple
3 stalks celery
1/2 cup mayonnaise*
3 ½ oz raisins
3/4 cup + 2 TBSP Durkee’s Famous Sauce*
2 oz walnuts, halves or pieces

*Note: I use half mayo and half Durkee’s; it’s creamier

Recipe



In a seasoned broth, cook chicken until tender and allow to cool. Cut in ½” cubes.

Chop celery and apple into chunks, and combine in a mixing bowl with raisins, walnuts and salt. Combine mayo and Durkee’s sauce; blend in chicken, nuts
and fruit. Chill.
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Durkee's Famous Sauce clone
(by Shanny, from Gloria Pitzers' Make Alike Recipes)

1/2 cup cold water
4 tbsp. cornstarch
1/2 cup plus 2 tbsp. dark vinegar
2 tbsp. salt
1/2 cup sugar
1 egg
4 tbsp. French's prepared mustard
4 tsp. margarine, cup in tiny bits

Place all ingredients as listed in blender on high speed until smooth (2 minutes).

Transfer to top of double boiler and cook over gently boiling water, stirring often for 12 to 15 minutes or until thickened and smooth.

Once more put mixture back through blender 30 seconds or till smooth, using high speed.

Refrigerate in covered container 24 hours before using. Keep refrigerated 3 months.