New York Chicken Salad Meal

New York Chicken Salad, Herb Buttered Corn, Steamed Swiss Chard and Summer Tomatoes with Apple Turnover with Vanilla Ice Cream

1. Place 1 quart of water into a deep pot. Add a ½ inch slice of onion and 2 stalks of celery, salt and pepper to taste. Bring to a simmer.
2. Add thawed chicken and simmer over medium-low heat for 10 to 15 minutes.
3. Cool and cut into 3/4 inch cubes.
4. Mix: 1/2 Cup Mayonnaise, 3/4 Cup Sour Cream, 1 Tablespoon Dijon Mustard, 1 Tablespoon Madras Curry, 1 minced Clove Garlic
5.  Add chicken to mixture refrigerate at least 2 hours to allow flavors to meld.

Steamed Swiss Chard:

1. Rinse
2. Place in pot along with 4 cups water and cover
3. Steam for 5 minutes over medium high heat.
4. Serve with Compound Butter

Corn:

1. Steam in hot water for 4 minutes.
2. Smear with Compound Butter and Salt to taste

Compound butter:

1. Place 4 Tablespoons soft butter in a mixing bowl.
2. Mince 1 Tablespoon Thyme and 1 teaspoon green onion.
3. Work into a paste.

Serve chilled chicken salad with corn, chard and sliced tomatoes.

Apple Turnover with Ice Cream:

1. Warm turnover in oven until heated through. Place in bowl.
2. Top with ice cream.