Wednesday, August 10, 2011
During this year's River Babes get-away, we were honoring one of the Babes with a surprise Hawaiian themed celebration. The evening chefs, Sue and Lynn, decided to plan their menu around the theme and provided a scrumptious Curry Chicken Salad on a Cantaloupe Ring with Blue Hawaiian cocktails to set the mood. They truly set the mood for a wonderful, fun evening and sure went one step above our normal preparations. Our group of twelve loved both the cocktails and the Curry Chicken Salad. Hope you enjoy them also!
Curry Chicken Salad on a Cantaloupe Ring
Recipe was a combination of two recipes from RB Gaye and RB Lynn
2 1/2 cup of chicken, roasted and shredded (Costco's Roasted Chickens
to make the step easy)
1/2 cup water chestnuts, chopped
1/2 cup chopped celery
1 cup pineapple tidbits
1 cup halved grapes
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chutney
1/2 tsp. curry powder
toasted sliced almonds
little umbrellas because "Life is too short not to have little umbrellas"
In a small bowl, whisk together the dressing ingredients. Chill while you prepare the rest of the salad.
Mix together the chicken, fruit, water chestnuts, and celery. Pour the dressing over the ingredients and stir well. Serve on top of a cantaloupe ring, garnish with Chinese noodles, almonds, and an umbrella.