Created by Jon Diebold – Chef, Proprietor of Washington Platform Restaurant, Cincinnati, OH
5 pounds cooked chicken, natural proportion, diced
1 pound mandarin orange sections, drained
8 ounces onions, diced
1 pound celery, diced
1 pound GoldRiver Orchards Walnut pieces
1 pound sour cream
40 ounces mayonnaise
2 fresh tablespoons fresh, chopped parsley
2-1/2 teaspoons seasoned salt
2-1/2 teaspoons granulated garlic
2-1/2 teaspoons dried dill weed
2-1/2 teaspoons ground black pepper
1-1/2 teaspoons curry powder
Poach chicken breast in simmering water/stock for 8 minutes, or until completely cooked. Let cool. Dice into 1/2 inch pieces.
Combine with remaining ingredients and chill.