Wednesday, May 4, 2016

Mother's Day Brunch

Curried Strawberry Chicken Salad
Cook's notes: A salad favorite for brunch or lunch. Recipe serves 4 and was adapted from Country Woman magazine April/May 2016
  • 1/3 cup reduced-fat mayonnaise
  • 2 TB. chutney (I used Major Grey product)  
  • 3/4 tsp. grated lime peel
  • 2 tsp. lime juice
  • 1/2-3/4 tsp. curry powder
  •  1/4 tsp. salt
  • 3 cups cooked chicken, diced
  • 3/4 cup celery, diced
  • 1/4 cup red onion. diced
  • 1/3 cup almonds, toasted 
  • 2 cups slice fresh strawberries
  • 4 Bibb or Boston lettuce leaves
  • In a large bowl mix first six ingredients. Stir in chicken, onions, and celery. Refrigerate covered for several hours. 
  • To serve, stir strawberries and almonds into chicken salad mixture. Serve over lettuce leaves.

Buttermilk Fig Cakes
recipe previously posted

Asparagus Tomato Feta Salad with Balsamic Vinaigrette previously posted

Tomorrow's Brunch Recipes
Strawberry Rhubarb Pie
Roasted Beets with Citrus Fruits and Honey Clementine Vinaigrette
Wild Rice and Ham Country Tart
Mexican Cornbread Strata

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