curried chicken salad

This is a nice chicken salad recipe. I didn't have yogurt or cashews, but the recipe was still a success. Adjust the level of curry to your liking.

Curried Chicken Salad
adapted from Gourmet
makes 6 servings

1 3/4 cups chicken broth
1 1/2 lb. skinless boneless chicken breast (I used rotisserie chicken pulled from the bone and cut into 1/2 inch pieces)

1/2 cup mayonnaise
1/3 cup plain yogurt
5 tsp. curry powder (I used a little less than 4 tsp., but spice to your liking)
1 Tbsp. fresh lime juice
1 tsp. honey
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. black pepper
1 medium red onion, chopped (1 cup)(Can also use sliced green onion)
1 firm ripe mango, peeled, pitted and chopped
1 cup red seedless grapes, halved
1/2 cup salted roasted cashews, coarsley chopped

**Note** This step can be omitted if you are using rotisserie chicken. Bring 4 cups water to a simmer with chicken brother in a 2-3 quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2 inch pieces.

Whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews and stir gently to combine.

Serve on a croissant or by itself. Enjoy.

mixed greens with apples & cider vinaigrette

This is a nice, light and refreshing salad - good for spring, summer and fall (especially with honeycrisp or haralson apples.) The dressing is the perfect complement to the mixed greens and tart apple.

1/4 c. apple cider vinegar
3 T. minced shallots
2 tsp. Dijon mustard
2 tsp. honey
1/2 c. olive oil
1 red or green tart apple sliced thin
mixed greens (I like to get a mix with arugula to add a bitter note as well.)

Combine vinegar, shallots, mustard, honey. Add oil and whisk or use immersion blender until well blended. Season to taste and combine with greens. Toss to coat.

italian green salad

Have you ever had Olive Garden's house salad?! I really don't care for their pasta, etc., but could live off their all-you-can-eat salad and soup and breadsticks. mmmmm.....it's so good (as Mr. Food says.)

Don't know what it is about their salads, but they are the best - always served fresh, crisp and cold, which is a good start. Besides, what is there to love about a room temperature, limp lettuce salad, anyways?

I love how the flavors complement each other - combination of iceberg and romaine lettuce, sliced black olives, pepperoncini peppers, red onion, roma tomatoes, shredded parmesan, seasoned croutons and a nice italian vinaigrette. The tangy surprise bite of the pepperoncini peppers is my favorite. While many may push them to the side, I dig to the bottom of the bowl for them. Those and the black olives.

Here's a recipe I found on Google, and it appears to be a pretty close second to the real deal.

Italian Green Salad
adapted from Food Network

For the dressing:
•1/4 cup extra-virgin olive oil
•2 tablespoons white wine vinegar
•3 tablespoons Miracle Whip
•1 tablespoon lemon juice
•2 tablespoons grated parmesan cheese
•1/4 teaspoon garlic salt
•1/2 teaspoon dried Italian seasoning

For the salad:
•1 10-ounce bag American salad blend (I bought an Italian blend mix and doctored up with some fresh romaine lettuce.)
•1/4 red onion, thinly sliced
•4 small pickled peppers, such as pepperoncini
•1 small vine-ripened tomato, quartered
•2 tablespoons sliced black olives
•1/2 cup large croutons
•1 tablespoon grated parmesan cheese

Directions
Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.

Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing. Serve in a chilled glass or aluminum bowl. Serve with pasta and/or bread.