Does your cooking
change with the season? Mine
does, and I’m not just talking about switching from summery salads and grilled
meals to soups and stews, but also changing up favorite dishes to make them more
seasonally appropriate. So, in the same
way in which squirrels gather up nuts and berries for the long winter ahead, I do
the same, adding them to lighter dishes to make them extra hearty, and thus created this satisfying, nutritional, absolutely delicious
chicken salad recipe.
Chicken Salad with Nuts & Berries
Yield 8 servings
3/4 - 1 cup mayonnaise
1 teaspoon curry
powder
1 teaspoon minced
garlic
3/4 teaspoon salt
Pinch of cayenne pepper
1/4 cup Chardonnay
1/4 cup shelled
pistachios, rough chopped
1/4 cup pecans, chopped
and toasted
1/4 cup cashews,
chopped
1/4 cup raisins
2 Tablespoons dried
cranberries
2 Tablespoons Melissa’s
dried aronia berries
1/2 cup minced red onion
1/2 cup diced celery
4 boneless, skinless
chicken breasts, roasted,
cut into 1/2-inch cubes
Grapes, for garnish
In a large bowl
whisk together mayonnaise, curry powder, garlic, salt, pepper, and chardonnay.
Using a rubber spatula, gently fold in nuts, fruits, onion, and celery. Gently
fold in chicken. Cover and refrigerate
for at least one hour or overnight, to allow flavors to meld.
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That chicken salad sounds SO delicious! I love the addition of the nuts and berries. Sounds fantastic!
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