I don't know about you, but different seasons lend themselves to different types of food. For my family, Thanksgiving and Christmas are not the same without turkey, stuffing, broccoli casserole and pumpkin pie. Winter is good for all kinds of soups. My crock pot gets a real workout then. Summer is good for grilling out, corn on the cob, tomato sandwiches and my favorite...
Curried Cranberry Chicken Salad
3/4 cup mayonnaise
2 tsp lime juice
3/4 tsp curry powder
2 cups cubed, cooked chicken**
1 medium apple, cut into 1/2 inch chunks
3/4 cup craisins
1/2 cup thinly sliced celery
1/4 cup chopped pecans
2 Tblsp thinly sliced green onion
Combine mayo, lime juice and curry powder in a large mixing bowl. Stir in remaining ingredints. Cover and chill. Best prepared and served within 8 hours*. Makes 5 cups.
*To make a day ahead, stir dried cranberries, pecans and green onions into the salad mixture up to 8 hours before serving.
**I make it real easy on myself and keep short cuts chicken on hand in the freezer when they go on sale or in the fridge.
Enjoy! And let the summer fun roll!
