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
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.
BON APPETIT YA'ALL!