CHICKEN CURRY SALAD
Bern's Steakhouse Restaurant Copycat Recipe
2 cups cooked chicken, shredded
1 cup celery, chopped
2/3 cup pecans, chopped
1 head endive, washed & separated into spears
Kosher salt & pepper to taste
When ready to serve, combine chicken, pecans and celery in medium bowl, and toss to combine. Next add about 1/2 cup dressing to mixture and stir to coat. If you prefer your salad creamier, add more dressing. To serve, arrange endive leaves on plate and fill with chicken salad. Top with extra pecans.
2 cups mayonnaise
pinch cayenne pepper
2 tablespoons curry powder
1/4 teaspoon Tabasco sauce
1 tablespoon lime juice
Place mayonnaise in bowl of food processor or blender. With blender on low, slowly add cayenne powder and mix until smooth. Scrape sides, and repeat process with curry, Tabasco and lime juice. The dressing can be stored in the refrigerator until ready to use, for up to one week.
To make the Chicken: Use whole chicken, or any bone in chicken. Make glaze with 1 1/2 cups light soy, 2 tablespoons sugar, 1 tablespoon vegit, coin size crushed fresh ginger, 3 cloves of crushed garlic. Bring to boil the glaze and reduce by 25 percent. Pour over the chicken and bake until done at 325 degrees. Turn the chicken 2 to 4 times while cooking. One chicken or equivalent to one chicken is enough to serve 2-4 people. The chicken probably will yield about 3 cups of pulled chicken.