3 cup chicken, dice & boil
3 tbsp lemon juice, fresh
1 cup mayonnaise
1 tsp salt
1 tsp dry mustard
1 tsp curry powder
1 1/2 cup grapes, seedless
1 cup pineapple, tidbits drained
1/2 cup slivered almonds, toasted
1/4 cup water chestnuts, diced
Directions
Toss chicken with lemon juice in large bowl. Cover and refrigerate 1
hour. Combine next 4 ingredients in small bowl. Add remaining
ingredients to chicken and toss lightly. Blend in mayonnaise mixture.
This recipe comes from "COOKING WITH BON APPETIT SOUPS AND SALADS".
Servings: 4 servings
Chicken Salad (Xxxj77a) Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Poultry; Salad
The History of Recipes
We can track the history of `recipes` back into antiquity, in fact as far as ancient Egypt, and possibly even further than that. Having said that, these, old records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe in existence, according to food historians is a series of clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the cooks of his times made use of many aromatic flavors, including a few that are still present in modern kitchens such as thyme, rue and parsley. Later on, there are two books which appeared in the 14th Century - a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the curry that is served today, but instead descriptions of the types of meals served to the rich and powerful of the period. Later on in the 1400s, the Crusaders brought back many new foods and herbs from Arab cooking, such as coriander, parsley, and rosemary. These new culinary innovations caused a torrent in manuscripts on food, the majority of which are now in academic collections. By the advent of the twentieth century, cooking books were starting to become popular mostly as a result of more people being able to read, more free time and having more money to spend. The introduction of the TV brought us celebrity TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chicken Salad (Xxxj77a) recipe.
