Chicken salad
© Christianne Muusers

chicken meat from a boiling hen (around 750 gram, 1 1/2 pound))
100 gram (1/2 cup) raisins, washed
50 gram (1/2 cup) slivered almonds, or hazelnuts or pine nuts
Dressing:
1 shallot, chopped finely
1 Tbsp. curry powder
2 or 3 garlic cloves
1/2 tsp. cayenne pepper
white pepper and salt to taste
1 decilitre (1/2 cup) mayonaise
1/2 deciliter (1/4 cup) yoghurt
1 Tbsp. oil

To make the dressing: Sauté the shallot in the oil, add chopped or crushed garlic, and after thirty seconds on a low fire add the curry. After just a few seconds more, take the pan off the fire. Let this mixture cool.
Mix mayonaise and yoghurt, add onion/garlic/curry and cayenne pepper. Taste it, then add pepper and salt if necessary.
Add the dressing to the bowl, mix well, and leave for several hours in the refrigerator.

Serve the salad at room temperature or slightly cooler, but not straight from the fridge.

If you want to make the salad with chicken breast anyway (because one doesn't always have a boiling hen laying around), simmer it in chicken stock for fifteen to twenty minutes and let it cool in the stock.