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