There are many
versions of Chicken Salad Veronique, and it has graced the plate of many a
ladies' luncheon. Essentially is it just chicken salad with grapes and nuts.
It's popular because it is always good, and it can be seasoned to suit any
taste. I happen to like my chicken salad with a touch of curry. I think it
makes it much more interesting, particularly when served on a sandwich, so that
the flavor really comes through.
Nutty Chicken Salad Veronique
2 cups cubed cooked chicken
1 cup seedless green grapes, halved
1/2 cup toasted pecan halves, rough chopped
1/2 cup chopped celery
Nutty Chicken Salad Veronique
2 cups cubed cooked chicken
1 cup seedless green grapes, halved
1/2 cup toasted pecan halves, rough chopped
1/2 cup chopped celery
2 tablespoons fresh parsley, chopped
1/2 teaspoon curry powder
1/4 teaspoon turmeric
1/8 teaspoon paprika
Pinch of garlic salt
1/3 cup mayonnaise
Salt and freshly ground pepper, to taste
In a medium bowl mix chicken, grapes, pecans, celery, parsley, and seasonings until thoroughly combined. Fold mayonnaise into chicken mixture. Refrigerate until serving time. Serve on top of flaky croissants with a piece of romaine lettuce.
1/4 teaspoon turmeric
1/8 teaspoon paprika
Pinch of garlic salt
1/3 cup mayonnaise
Salt and freshly ground pepper, to taste
In a medium bowl mix chicken, grapes, pecans, celery, parsley, and seasonings until thoroughly combined. Fold mayonnaise into chicken mixture. Refrigerate until serving time. Serve on top of flaky croissants with a piece of romaine lettuce.
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