Curried Chicken Salad
Private chef and cookbook author Catherine Walthers shares her advice for a flavorful and textured chicken salad. Roasting the chicken is the key. No boiled, overcooked or rubbery poultry used here. Moist, juicy chicken breasts take 40-45 minutes in the oven. That's as difficult as it gets. Assembling the salad is easy. Apples, grapes and pecans add varying degrees of crunch and a curry-mango dressing brings it all together.
Don't press burgers with a spatula because the juices will run out
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