Foster Farms Curried
Chicken Salad with
Created by Tom Douglas, chef and owner of Etta’s, Lola’s,
Palace Kitchen and Dahlia Lounge restaurants in Seattle.
*Brands vary by region; substitute a similar product.
2 cups diced roasted Foster Farms* chicken
meat, chilled, or Foster Farms precooked
rotisserie chicken, or Foster Farms cooked
2/3 cup diced unpeeled Washington apples
1/4 cup diced celery
1/4 cup golden raisins
3 tablespoons toasted pine nuts
1/2 cup mayonnaise
1/2 cup plain yogurt
1 1/2 teaspoons freshly squeezed lemon juice
1/2 teaspoon curry powder
Kosher salt and freshly ground black pepper
Bibb lettuce leaves
11. Combine chicken, apples, celery, raisins and
pine nuts in a large bowl.
2. Whisk together mayonnaise, yogurt, lemon
juice and curry powder in a medium bowl.
3. Toss the chicken with enough of the dressing
to coat everything well. Season to taste with
salt and pepper. Arrange the chicken salad on
lettuce leaves. Makes 4 servings.
Foster Farms Chicken
with Mushrooms and
Created by Leif Eric Benson, executive chef, Timberline Lodge, Mount
Hood, Oregon. *Brands vary by region; substitute a similar product.
11 tablespoon all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
4 fresh Foster Farms* boneless, skinless chicken
breast fillets, pounded to 1/2-inch thickness
1/2 cup butter
3 ounces shallots, chopped (about 1/2 cup)
6 ounces smoked ham, diced
6 ounces regionally grown chanterelles or other
winter mushrooms, quartered
11 cup Riesling
11 cup chicken stock
4 green onions, sliced (about 1/2 cup)
11. Combine flour, salt and pepper in a shallow dish.
Coat chicken with flour mixture.
2. Melt butter in a very large skillet over medium
heat. Cook chicken for 4 to 6 minutes, or until
brown, turning once. Stir in shallots and ham;
cook for 1 minute. Stir in mushrooms; cook for 1
3. Add wine and chicken stock; cook, stirring
occasionally, for 7 to 10 minutes, or until sauce is
4. To serve, spoon sauce over chicken and sprinkle
with green onions. Makes 4 servings.