I just returned home after spending a very therapeutic weekend with my best friend. Lots of belly laughs and long talks into the wee hours have left me relaxed and ready to face the new year. She really is my human Prozac.
I like to pre-make some of the meals when I travel to see her, because it allows for less time in the kitchen and more talk time. Food is never the focus during our get-togethers, but hey, ya gotta eat. I made this curried chicken salad before I left home and we enjoyed it for lunch yesterday.
Curried Chicken Salad
1 cup light mayo
1 1/2 tsp curry powder
juice of 1/2 lime
salt and pepper to taste
3 cups cooked chicken breast, cubed or shredded
1 stalk celery, small dice
1/2 cup onion, small dice
1/2 cup dried cranberries
1/4 cup toasted pecans, roughly chopped
Combine mayo, curry powder, and lime juice. Season to taste with salt and pepper.
Stir in chicken, celery, onion, cranberries and pecans. Combine well. Chill well before serving.
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