Hi, I'm Torrey. Welcome to Left Field, where creativity runs amok and imagination is ALWAYS more important than knowledge. Shoes are not allowed but ties are optional. This is a repository of snippets from my life out here in Left Field. One never knows what shiny bits of creativity will be found here... cards, scrapbook layouts, photography, poetry, recipes, ponderings, rantings and musings. It could be anything! Life in Left Field is always changing, always real, always ...interesting.

July 15, 2010

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)
Mixed field greens

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!



  1. I've had your wonderful cooking. This sounds FABULOUS!

    yells to the other side of the house ..... "Ron! Torrey gave us a recipe we gonna try for lunch Saturday!"


  2. It's yummy!!!



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