Thursday, May 10, 2007

Pretty Plate

Like many, I have this thing about my plate of food looking pretty. I love to see a beautiful plate of rich colors and textures. My theory is that food that looks good is good for me. Now, this also contributes to my ever-expanding waistline but that is a topic for another day I think.

We have only recently been graced with heat up here in the far northeast. So until a week ago, all of my dinners were cooked in the oven as usual. But now that we are able to keep the windows open and eat on the deck, I am all about the fun salads and sandwiches and dips. And the bonus is that I have leftovers for my lunch.

The other day I made my favorite chicken salad recipe. It is an adaptation from one in a Junior League of Washington cookbook. It is so yummy - a must for a summer meal when you just can't bring yourself to heat up the kitchen with the oven.

Curry Chicken Salad

*2 Chicken Breasts, cooked and chopped into large chunks (use leftovers if you have them. I never do so I just season with salt and pepper and cook with a little EVOO spray)
*2-3 celery stalks, chopped
*3-4 green onions, chopped
*1/2 cup golden raisins
*1/2 cup chopped cashews
*1/2 ripe cantaloupe, chopped into large chunks
*1/2 cup sour cream (I prefer fat free but use your favorite)
*1/2 cup mayo (again, I prefer fat free but use your favorite)
*1/2 cup mango curry
*salt and pepper to taste

Chop, mix and enjoy. I love it in a pita pocket with mixed greens, but any bread will certainly be a yummy addition to this delish summer salad.

This is actually best if you make it ahead of time and let the flavors marry in the fridge for a while, even overnight if you are that ahead of schedule.

This was my lunch today. Isn't it just pretty enough to eat?

Preppy Pink Crocodile

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