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
Ingredients: 
  • 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
Directions:
  • 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
http://sockfairies.blogspot.com/2013/12/tying-up-loose-ends.html

Asparagus Tomato Feta Salad with Balsamic Vinaigrette 
http://sockfairies.blogspot.com/2016/03/celebrating-renowned-poet.htmlrecipe 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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