Among the salads featured at our monthly luncheon/meeting this week was Curried Chicken Salad from Tastes & Treasures, page 151. Lindy Isaakson was our salad maker and she’s standing with Pam Ryan who helps organize the luncheons.Curried Chicken Green Salad
½ cup olive oil 10 ounces fresh spring mix
1/4 cup red wine vinegar 2 Gala apples, chopped
1/4 cup chutney 3/4 cup golden raisins
1½ teaspoons curry powder 12 fresh mushrooms, sliced
1 teaspoon dry mustard 2 or 3 green onions with
½ teaspoon sugar tops, sliced
½ cup pecan halves,
toasted and chopped
½ teaspoon salt
2 whole chicken breasts, cooked
and chopped
Process the olive oil, vinegar, chutney, curry powder, dry mustard, sugar and salt in a blender until pureed. Chill, covered, in the refrigerator. Toss the chicken, spring mix, apples, raisins, mushrooms, green onions and pecans in a large salad bowl. Add the desired amount of dressing and mix well. Serve immediately. Serves 6 to 8.
