Gazette Ceases Publication: Donates Archives to LHS

In 2010, the Larchmont Gazette ceased publication. In 2011 the publishers donated all contents to the Larchmont Historical Society, which will continue to make the Gazette archives available online.

All inquiries should be addressed to the Larchmont Historical Society.

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Curried Chicken Salad

Are you planning a quick business lunch, or a simple, delicious lunch to share with friends?  Try  this easy and satisfying chicken salad and your guests will be delighted.  This recipe has a long history of being served at Chatsworth Avenue School Spring luncheons.  With the warm weather coming, give it a try.

Serves: 4 to 6

Prep time: 20 minutes plus cooking time for chicken; chill salad for 3 hours.


3 cups diced cooked chicken
1 cup canned pineapple chunks or tidbits, drained ( 13 1/4 oz. can)
3 ribs of celery, sliced
4 scallions, sliced including green portion
¼ cups nuts (slivered almonds, peanuts, or toasted pine nuts)
2/3 cups mayonnaise
2 tablespoons chutney, chopped
½ teaspoon grated rind of lime
2 tablespoons lime juice
½ teaspoon curry powder
¼ teaspoon salt

1. Toss the first five ingredients in a large bowl.

2. Mix the remaining ingredients in a small bowl and pour on the chicken mixture. Blend thoroughly. Chill for a minimum of 3 hours for the flavors to blend. Serve on lettuce greens with fresh rolls or good bread on the side.

An easy way to cook the chicken:

Preheat oven to 350F. Put 4 to 6 chicken breasts on a shallow baking sheet and rub the skin with olive oil. Sprinkle with salt and pepper. Bake for 40 minutes. Remove from the oven and let cool until ready to bone and cut for the salad.

Adapted from Sound Seasonings.

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