Currying favor...

Today the thermometer topped 100 degrees. Well I was NOT about to cook a heavy, hot meal. Ugh. So I made my "famous" chicken salad. It's PERFECT for a light summertime meal or "ladies" luncheon/tea.

Torrey's Curried Chick 'n' Salad

   (serves 5-7)

3 chicken breast halves (boneless/skinless)

4 stalks celery (sliced thinish)

1 1/2 cups red seedless grapes (I leave mine whole)

1 cup pecan pieces (fairly big)

1 cup sour cream (can use "lite", but why?)

1+ Tbs curry powder (may adjust up or down to taste)

1/4 tsp salt (or more to taste)

Freshly ground pepper (to taste)

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Mixed field greens

Croissants

Boil chicken until done. Cut in cubes (about an inch). Chill. In large bowl, mix chicken, celery, pecans, grapes, sour cream and seasonings. GENTLY stir it all together until everything is well-coated (I actually use my hand, ew...I know but it prevents the grapes from getting smushed). Chill for at least an hour--it's actually better if chilled overnight and served the next day, but you can make it up and serve it immediately if need be.

Arrange field greens on plate. Spoon chicken salad onto bed of greens. Serve with croissants or nice hearty bread. Goes GREAT with lemonade to drink!

BON APPETIT YA'ALL!