I must admit how I truly adore my crockpot! It has carried me through fall and winter meals galore! But, alas! Spring is here and I am truly ready to put it away for a while and taste all that spring and summer have to offer! If you are ready for a lighter fare for spring, here is a recipe that won't disappoint! Even if you are not a curry fan, give this a try. Some of my friends were raving over this salad at a luncheon I had in my home last summer, and when I told them there was curry in it, they couldn't believe they liked it! My family loves this on a warm afternoon or even as a light dinner after a long day. It also makes for a great filling in tea sandwiches. Let me know what your family thinks!
4 boneless skinless chicken breasts (can substitute with a whole rotisserie chicken, pull meat)
2/3 cup mayonnaise
2 medium stalks celery, diced
1/4 cup green onion, minced
1 cup grapes (purple or green or both!) sliced in half
2 tablespoons lemon juice
2 tablespoons parsley, minced
2 teaspoons curry powder of choice (add more if needed when tasting at end)
1-2 tablespoons honey
salt & pepper to taste Directions: Place chicken in saucepan and cover with water by one inch. Bring to a simmer and adjust heat to maintain a very low simmer. Cook 15 - 20 minutes, until cooked through. Drain well, or you will have watery salad! Shred chicken into small bite size pieces. Mix thoroughly with remaining ingredients, starting with mayo. Add more mayo if using for sandwiches. * I love serving with warm pita bread or flour tortillas. (You can heat on grill or in microwave for 20 seconds in damp paper towel.) Cut up or tear the bread or tortilla into small triangles and pick up salad with bread for bite size portions. Great as an appetizer, a filler for pita, or a sandwich!