Cliff Bell's pulled chicken curry salad - Chicago News and Weather | FOX 32 News

Cliff Bell's pulled chicken curry salad

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(WJBK) -

Get this recipe courtesy of Cheff Matt Baldridge from Cliff Bell's, one of the restaurants featured at this year's River Days festival in Detroit.
 
Ingredients:
1 Whole Chicken
1 Vidalia Onion
1/2 gallon of Chicken Stock or Vegetable Stock
2 Bay Leaves
2 cups of Aioli or Mayonnaise
4 tablespoons Curry Powder
1 cup Raisins
1 Granny Smith Apple (diced)
1 cup Cashews (crushed)
Juice from 1 Lime
Zest from 1 Lemon
1 tablespoon honey
1 tablespoon chopped cilantro
Pinch salt

Method:
Mix Chicken stock and 2 tablespoons of Curry Powder and Bay Leaves
Add whole chicken
Bring to boil and simmer for 30 minutes
Remove from heat
Mix aioli (or mayo) and all ingredients together, mix well
Pull chicken from bone
Mix with aioli (or mayo) mixture
Serve on favorite roll

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