The Ginger Room’s Coronation Chicken Salad
- 3 tablespoons unsalted butter, room temperature
- 2 teaspoons lemon pepper
- 1 teaspoon seasoning salt
- 1 (5-pound) roasting chicken
- 1 pound red grapes, quartered and seeds removed if not using seedless grapes
- 1 to 4 tablespoons curry powder, to taste
- 2 cups mayonnaise
- Sliced potato bread, if using for sandwich filling
- Heat oven to 350 degrees. Place a rack in a small roasting pan.
- In a small bowl, combine butter, lemon pepper and seasoning salt. Stir until thoroughly mixed.
- Loosen the skin of the chicken and rub the seasoned butter over the breast and thigh meat. Place seasoned chicken on rack and bake 1 hour and 15 minutes or until the meat reaches 160 degrees.
- Remove from oven and allow to cool. Remove meat from carcass and discard skin and bones. Cut the meat into 1/4-inch dice and place in large bowl. Add grapes and curry power. Start with 1 tablespoon curry powder and increase until you have the intensity of curry you prefer. Toss to evenly distribute curry and taste for seasoning. Stir in mayonnaise until well mixed. Taste again, adding more curry powder if needed. Refrigerate until ready to serve. Avery recommends using potato bread if serving as a sandwich.
Makes 7 cups.
Nutritional informationPer serving:
Per 1/4-cup serving: 190 calories (percent of calories from fat, 70), 9 grams protein, 5 grams carbohydrates, trace fiber, 15 grams total fat (4 grams saturated), 41 milligrams cholesterol, 196 milligrams sodium.
From the menu of ... The Ginger Room, 61 Roswell St., Alpharetta. 678-399-9964, the-gingerroom.com.
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