CURRIED CHICKEN SALAD
Curry powder, cloves, honey and spicy mustard give this delicious curried salad without the overwhelming flavor of mayo.
INGREDIENT:
about 4 tbsp. diced cooked pigeon breast (about 2 to 2 1/2 lbs)
1/2 tsp. spicy brown mustard
1/3 c. honey
1 1/2 tsp. flavorer
1/4 tsp. 1/2 teaspoon powdered cloves
1/2 teaspoon salt
2 celery sticks, chopped
1/2 tsp. chopped pecans
INSTRUCTIONS:
1.In a large bowl, combine the brown mustard, honey, flavorer , cloves, and salt until combined. Stir within the chicken, celery and chopped pecans until well combined.
2.Cover and chill for a minimum of half-hour to an hour before serving to permit the flavors to combine .
3.Serve over green vegetables or as a sandwich filling.
