Monday, January 26, 2004

Overnight Layered Curry Chicken Salad

This is a wonderful easy salad to make ahead of a luncheon or potluck. Mix and match ingredients that you like. This is a very versatile salad. You could also substitute shrimp or crabmeat for the chicken breasts.

* Exported from MasterCook *

Overnight Layered Curry Chicken Salad

Recipe By : Adapted from the Sunset-Potluck Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Overnights Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups romaine lettuce, torn into bite-size pieces
1/2 cup radish sprouts
8 ounces waterchestnuts -- sliced
1/2 cup thinly sliced green onions
1 medium cucumber -- thinly sliced
4 cups cooked chicken breast -- cut in 1" strips
1 bag frozen petite sweet peas -- thawed
2 cups mayonnaise
1 cup Mango Chutney or Pineapple Chutney
2 teaspoons curry powder
1/2 teaspoon ground ginger
1/2 cup dry-roasted peanuts
18 cherry tomatoes -- halved
1/2 cup raisins

Spread lettuce in an even layer in a 4 quart bowl. Top with layers of radish sprouts, water chestnuts, green onions, cucumber, and chicken. Next sprinkle peas on top. In a bowl, stir together mayonnaise, chutney, and curry powder together. Spread evenly over salad. Cover and refrigerate for at least 8 hours up to 24 hours. Sprinkle salad with peanuts and raisins. Arrange tomatoes around edge of bowl, cut side up. Transport in a cooler. To serve, use a spoon and fork to lift out some of each layer.
Makes 10-12 servings.

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Sunday, January 25, 2004

Farmer's Markets Schedule

Here is my current Farmer's Market schedule:

Sunday: Hillcrest, 9-1:00pm (Dawn and Linda)

I will continue to be at the Hillcrest Farmer's Market up until I move. You may arrange to pick up an email order there. Just email me with your order, and I will make sure I have it ready for you to pick up. I will be at this market, rain or shine.

Saturday, January 24, 2004

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