Spring in Minnesota has been non-existent. Last year at this time I was already making rhubarb pie (my favorite, by the way), and we were eating meals outside. This year, not so much. My grass is still covered with snow, and the rhubarb can’t even be seen. So this year we need to create our own “spring”. Spring meals are light, easy and versatile. Who wants to be spending time in the kitchen when you can finally be outside after our long winter? This Curried Chicken Salad with Grapes and Slivered Almonds fits all of those criteria. It is light and full of fresh flavors. Each bite is bursting with juicy grapes, crunchy almonds and the bright flavors of the curry and chicken. It’s a perfect blend of flavors, and the curry adds a little special something to it. And that is coming from someone who isn’t even a huge curry fan! Are you getting the idea of how tasty this chicken salad is?
Need a meal for guests? Serve it on a bed of lettuce garnished with tomato wedges and you have a perfect dish for a baby shower or lunch with neighbors you haven’t seen in months. On the go between sporting events? Wrap some chicken salad up in a pita and you have a portable meal to eat on the run. Or at the park. Hopefully at the park. Someday, we will get there, we really will! Winter has to end sometime, right? Until then we will keep thinking warm thoughts and making it feel like spring at the table.
- 3 cups diced cooked chicken ( I used a rotisserie chicken)
- 1 stalk celery, diced
- 4 green onions, chopped
- 1½ cups seedless red grapes, halved
- ½ cup toasted slivered almonds
- ⅛ teaspoon ground black pepper
- ½ teaspoon curry powder
- ¾ cup light mayonnaise
- Combine all ingredients in a large bowl and mix until combined. Refrigerate for 1 hour before serving to let flavors blend together. Serve over lettuce or on a pita as a wrap.