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Curried Chicken Salad

This salad can be presented in many forms. Add things like grapes, walnuts, pecans, dried cherries or celery slices. Add pasta or cooked rice, spread it on bread as a sandwich or on crackers or Naan. Or just make the dressing and dip in fresh veggies!

Poaching the chicken is the first step

  • Place 4 boneless skinless chicken breasts, in a large cooking pot of boiling water with 1 quartered onion, 1 bay leaf and several black peppercorns.
  • Once it’s boiling again turn the heat off and cover. Or place on an extremely low flame. The remaining heat of an electric cooktop works well
  • Using an instant read thermometer check the temperature in the thickest part of the breast after 10 minutes. Once each piece reaches 155 F remove it from the water and cool. It’s temperature will rise to 165 F as it rests on a platter or in a colander.
  • When cool either shred the chicken or cut into bite size cubes. Your choice. I prefer shredded!!


In a large bowl mix together

1 cup light Hellman’s mayonnaise

1/2 cup plain yogurt

1/2 cup sour cream

1/4 teaspoon turmeric

1 tablespoon Madras style curry powder

2 teaspoons sugar

1/2 teaspoon garlic powder

2 teaspoons lemon juice

Add chicken to dressing. Serve cold

This curry dressing is the same recipe as the curry dip we made at Strongbow’s Turkey Inn which is located in Valparaiso Indiana. Serve as a dressing or dip for fresh veggies like we did at Strongbow’s!

Voila! I hope you enjoy this as we have!

Curry Dip

A recipe from Strongbow’s Turkey Inn, where I worked in the buffet and catering kitchen during my college years at Valparaiso University. This veggie dip has a beautiful brilliant yellow color! Thank you Chuggie!

2 cups mayonnaise (I prefer Hellman’s)

1/2 cup sour cream

1/4 teaspoon tumeric

1 Tablespoon curry powder

1/2 teaspoon garlic powder

4 teaspoons sugar

2 teaspoons lemon juice or lemosa from the bar

Whisk together and serve with fresh veggies! You can substitute light mayonnaise and Greek style yogurt for the mayo and sour cream. I prefer a 50:50 ratio. I also like the Madras style curry powder.

Beet Horseradish Salad

Horseradish Beet Salad adapted from my experiences working in the 1970s at Strongbow’s Turkey Inn, Valparaiso Indiana

Diced Pickled Beets, but you can use plain beets instead!

The Sauce!

Fold the Sauce into the Beets


  • 2- 16 oz. jars or 3 cups sliced pickled beets
  • 1/3 cup sour cream
  • 1/3 cup pure horseradish
  • ½ tsp hot sauce


  1. Drain beets at least 30 minutes in a colander. Pat beets gently between paper towels.
  2. Cut beets into julienne or diced pieces and place in a medium bowl.
  3. In a small bowl combine sour cream, horseradish and hot sauce.
  4. Fold sour cream sauce into beets.
  5. Refrigerate 1 hour. Serve within 1 day.

Voila! Let me know what you think!