Long hot summer days can leave you worn out. All you want to do after a day at the beach or an afternoon spent working in the garden is to shower and sit down to an easy supper. One that’s already made. Wishing dinner would make itself? Well, this recipe doesn’t quite manage that, but it’s pretty close. Make this chicken salad the day before, or the morning of, then enjoy your day in the sun. Shower off, dress yourself in a cool camisole and that long linen skirt, open a bottle of white wine, and sit down to a wonderful supper. Compliments to you, chef.
*Perfect* Mango-Curry Chicken Salad:
For the chicken salad:
4 cups shredded or cubed gently poached chicken breast
3 to 4 ribs of thinly sliced celery
2 tbsp. chopped scallions
3 tbsp. shopped chives
1/4 cup minced fresh parsley
(2 cups seedless grapes, halved or quartered – leave this out if you are not a grape fan…)
1 crisp apple, peeled, diced and tossed in lemon juice to avoid discoloration
For the Mango-Curry dressing:
1 1/2 to 2 tsp curry powder
1/2 cup mango chutney (pref. Major Grey’s)
1/4 c olive oil
juice of 1/2 a lemon
1/2 tsp pepper
1/2 tsp kosher salt
In a large mixing bowl, combine the cooked and cooled chicken, celery, scallions, chives, parsley, (grapes) and apple.
In a second bowl whisk together the curry powder, chutney, olive oil, lemon juice, pepper & salt. Add the dressing to the salad, mixing well to combine. If desired, top with toasted nuts for garnish.
Arrange over a platter of mixed lettuce.
Á votre santé.
Happy summer dining.