Royal Wedding - Chicken and Rice Salad

Are you as excited as I am about The Royal Wedding. I watched every minute of Prince William's mom and dads wedding, and I intend to do the same for he and Katherine. I just love all the fuss.

This recipe was adapted from a dish served when the Queen of England was crowned in 1953 and is rumored to also be served at one of the many up-coming royal luncheons.

Us commoners should be able to participate in some small way.

Royal Wedding Chicken-Rice Salad
6-8 servings
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1 chopped onion
1 clove garlic, minced
2 tablespoons oil
1 teaspoon curry powder
1 teaspoon tomato puree mixed with 1/2 cup water (tomato paste will be fine)
salt and pepper
2 slices lemon
1 tablespoon apricot jam
1/2 pint mayonnaise
1 chicken, cooked, boned,and cut in chunks

Soften onion and garlic in oil.  Add curry powder, cook 2-3 minutes.  Add tomato puree/paste and water, simmer 8 minutes.  Add salt and lemon slices, squeezing juice from lemons.  Add jam.  Boil 1 minute.  Strain.  Cool.  Add mayonnaise.  Use this sauce to coat chicken.  Toss very gently.

Serve cold over rice which has been cooked, cooled and tossed with French dressing, chives, parsley, coarsely chopped tomatoes, cucumbers, corn, peas and onions.

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