Feast of Eden Chicken Salad

Feast of Eden Chicken Salad

I adore this salad!  It's the perfect summer lunch, lovely to behold and beyond delicious.  It's so easy to prepare; chunks of roasted chicken breast, tart apples, sweet grapes and crunchy celery are tossed together and then bathed in a unique dressing flavored with Major Grey's Mango Chutney.  This salad flew out of the cafe when it was on the menu, and is perfect for showers, ladies luncheons, and casual weekend get-togethers.  I have no doubt it will become one of your go-to summer salads as well.

Serves 6

5 cups 3/4"-inch diced roasted chicken breast*

2 1/2 cups sliced celery

2 cups 1/2"-diced Granny Smith apple

1 cup seedless red grapes, halved

Dressing:

1/3 cup Major Grey's Mango Chutney

1 Tablespoon white wine vinegar

1 teaspoon Dijon mustard

1 Tablespoon Honey

Big pinch cayenne pepper

1 1/4 cups good quality mayonnaise

(Salt & pepper to taste, if needed)

For Serving:

Crisp, dry spring greens

1 cup Sweet & Spicy Salad Nuts

Combine chicken, celery, apples & grapes in a large bowl.

In a medium bowl, combine the next six ingredients and whisk together until very well combined.  Add salt and pepper to taste, if needed.

Add dressing to chicken mixture and toss until well combined.  Cover and chill until ready to serve.

When ready to serve, line plates with salad greens and place about 1 1/2 cups salad on top.  Sprinkle with nuts and serve.

*Quick Roasted Chicken Breasts

2-3 large boneless, skinless chicken breasts

Olive oil

Salt and Pepper

Preheat oven to 400-degrees F.

Lightly poundchicken breasts between sheets of plastic wrap with a meat mallet or rolling pin to about 1-inch thick .  Rub all over with olive oil and sprinkle with salt and pepper on both sides.

Place on a rimmed baking sheet that has been lightly oiled.  Bake to an internal temperature of 155-degress, or until the chicken is solid and pushes back when pressed with a finger.  Remove from oven and allow to cool completely before dicing and refrigerating.

Summer Pasta & Veggie Salad

Summer Pasta & Veggie Salad

This is a fabulous summer salad and was so popular with the cafe customers.  It is clean, fresh, and keeps for up to a week in the refrigerator. It's the perfect dish to take to a cookout, too. Substitute quinoa, corn or rice pasta if you want to eliminate the gluten!

8 servings

6 ounces farfalle (bow-tie) pasta

6 ounces cavatappi or other spiral pasta

6 Tablespoons extra-virgin olive oil

6 Tablespoons red wine vinegar

2 teaspoons fresh thyme leaves, finely chopped

Salt and Pepper to taste

2 medium carrots, halved and sliced 1/2" thick

2 stalks celery, with leaves, cut into 1/2 " dice

1 cup red onion, 1/2 " dice

2 medium red bell peppers, seeded and cut into 1/2" dice (see video)

Fill a large pot with water and bring to a boil.  Add 1-2 Tablespoons salt, until it tastes slightly salty (like sea water).  Cook pastas by placing the longest cooking pasta in first and bringing to a boil.  Cook until the time left is the required time for the remaining pasta to cook and add it to the pot.  Cook until both are just done.  (The farfalle I use requires 15 minutes to cook, and the cavatappi requires 9 minutes.  I started the farfalle, cooked it for 6 minutes, then added the cavatappi and finished cooking both for 9 minutes.  This eliminates having to do it in two batches!) 

Drain the pasta well in a colander and dump it out onto a sheet pan.  Drizzle with 1 Tablespoon of the olive oil and toss until it is all coated. Sprinkle with a little salt and pepper. Let cool on the counter briefly, then refrigerate or place in the freezer until it is completely cold.

Meanwhile, whisk together the remaining 5 Tablespoons of olive oil, red wine vinegar and thyme in a very large bowl. Add a large pinch of salt and pepper.  Add the vegetables and stir to coat.  Add the pasta and combine well. Adjust salt and pepper to suit your taste.

Refrigerate for at least an hour before serving to allow flavors to develop.