DRMC Employee of the Year - 380Guide Magazine

Chicken salad takes me back to when I
was young having lunch with my mom
and her friends. I ordered it for the first time
on a big buttery and flaky croissant. We sat
around chatting about nothing in particular
and they were kind enough to keep me in the
conversation and let me contribute. It was
almost like a right of passage into the Ladies
Lunch Club. Not only is Chicken Salad a
great lunch for the hot days in Texas but it
is versatile. Just a few small changes to the
basic ingredients can take you from the taste
of an elegant Country Club to a spicy Curry
adventure! Chicken salad is easy to prepare,
tastes delicious, looks amazing and not too
hard on the budget. Here are a few variations
that are great anywhere!
Let’s Do
Lunch!
by Dishy Diva
CURRY CHICKEN SALAD
3 c. diced, cooked chicken
1 1/2 c. thinly sliced celery
1 c. seedless green grapes
1 tbsp. lemon juice
1 1/4 tsp. salt
1/4 tsp. freshly ground pepper
1 1/2 tsp. curry powder
6 tbsp. mayonnaise
3 tbsp. toasted slivered almond
Lettuce any variety
Combine chicken, celery, grapes, lemon juice, salt, pepper, curry powder, and
mayonnaise in salad bowl. Toss lightly. Chill well. Garnish with almonds; serve on
lettuce. Serves six.
CHICKEN SALAD WITH APPLE
3/4 lb (2-3 cups) of cooked chicken meat, skin on, coarsely chopped
2 stalks celery, chopped
1/2 red bell pepper, seeded and chopped
4-6 green olives, pitted and minced
1/4 cup of chopped red onion
1/2 to a whole apple, cored and chopped
1/3 head of iceberg head lettuce, sliced and chopped
5 Tbsp mayonnaise
1 Tbsp sweet berry preserve (optional)
2 teaspoons fresh squeezed lemon juice
Salt and pepper to taste
Prepare all of the salad ingredients and combine them in a large bowl. Then
prepare the dressing separately. Combine the mayonnaise, preserves, and lemon
juice. Taste for proper balance. The dressing should not be too sweet or too sour.
Adjust the ingredients until you have achieved the balance you want. Add salt and
pepper to taste.
Mix the dressing in with the salad ingredients. Salt and pepper to taste.
Serves four.
CHICKEN-GRAPE SALAD
6 3/4 oz. chicken, cubed
1 c. seedless grapes (green, red or purple)
1/3 c. chopped celery
1/4 c. chopped green pepper
2 tbsp. slivered almond (chopped walnuts or pecans)
1/4 c. mayonnaise
2 tbsp. sour cream
1 tsp. lemon juice
1/4 tsp. salt
Pepper to taste
Lettuce leaves
1 tomato, cut in wedges
Combine chicken with grapes, celery, green peppers and almonds. Mix mayonnaise,
sour cream, lemon juice, salt and pepper. Just before serving, toss dressing with
chicken mixture. Mound chicken salad on lettuce leaves. Add tomato wedges.
Serves four.
www.380Guide.com 29