Anne Bialeski is a Mattituck resident who recently became a finalist in the Smucker’s $20,000 Traditions Recipe and Essay contest.
Though her chicken salad did not bring home the cash prize at Thursday’s final judging in New York City, she said the experience was enough for her. “It was amazing to be chosen as one of the five finalists in the country,” Ms. Bialeski said.
Watch Ms. Bialeski make a batch of her famed chicken salad and whip up a batch of your own!
3 large boneless chicken breasts
1/4 cup Smucker’s® Apricot Preserves
1 cup mayonnaise
2 tablespoons honey
1 1/2 tablespoons curry powder
1/2 cup chopped green or red delicious apples (or 1/4 cup of each type)
Couple squeezes of lemon juice
1/2 cup chopped green grapes
1/2 cup chopped red grapes
1 teaspoon salt
1 teaspoon white ground pepper
BOIL chicken breasts in a 4 quart pot of water, boil until cooked, approximately 20-30 minutes.
CHOP apples and squeeze a little lemon juice on them to keep them from turning brown while chicken is cooking. Chop the grapes.
ONCE the chicken is cool, pull chicken breasts apart into bite size pieces and place in a bowl.
ADD in chopped fruit, preserves, mayo, honey, curry, salt and pepper.
TOSS till mixed well, refrigerate.
SERVE on your favorite bread or croissants or on a bed of fresh greens.