Wonderful {Mango} Chicken curry Salad

Recipe adapted from allrecipes

5 cooked skinless boneless chicken breast halves, shredded
1 c. mayonnaise (I've made it with Greek yogurt as well and liked it)
3/4 c. chutney (I prefer mango but have only been able to find it in a spread. You could use jelly or jam....whatever you can find)
1 tsp. curry powder
1/4 tsp. pepper
2/3 c. chopped toasted pecans
1 c. seedless grapes halved
1/2 cup chopped onion

In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, , grapes and onions and chill. Add the pecans just before serving and toss.

The BEST Chicken Salad

This recipe was given to me for a Relief Society activity. I had volunteered to make this salad and was SO glad I did, it's one of my FAVORITES!

1 1/2 c. cooked rice (I've used both white and brown and love both)
1/4 c. chopped green onion
3/4 tsp. curry powder
2 Tbsp. canola oil
1 Tbsp. vinegar

Mix above ingredients together and chill for several hours.

Just before serving add:
2 c. diced cooked chicken
1 c. chopped celery
3/4 c. mayonnaise
salt & pepper to taste


For a large crowd use above directions with measurements below:

10 1/2 c. cooked rice
1 3/4 c. chopped green onion
5 1/4 tsp. curry powder ( or 3 Tbsp + 2 1/4 tsp. curry powder)
14 Tbsp canola oil (or 3/4 c. + 2 Tbsp. canola oil)
7 Tbsp. vinegar (or 1/4 c. + 3 Tbsp. vinegar)

14 c. diced cooked chicken
7 c. chopped celery
5 1/4 c. mayonnaise
salt & pepper to taste

Tortellini Salad

This recipe is WONDERFUL for baby & bridal showers, in fact the recipe was dubbed by a friend 'baby shower salad' when I received it. This salad reminds me of spring & summer, hope you enjoy it as much as we do at our house!

18-20 oz. cheese filled tortellini
1 lb. fresh asparagus cut into 1-inch pieces
1 lg. yellow sweet pepper cut into 1/2-inch pieces
1 tsp. finely shredded lemon peel
1/3 c. lemon juice
1/4 c. olive oil
1 Tbsp. Dijon mustard
1 tsp. sugar
1 tsp. salt
1 clove garlic, minced
1/2 c. finely shredded fresh parmesan cheese
1/2 c. sliced green onion (about 4)
1/4 c. slivered almonds, toasted

Cook the tortellini according to package directions, adding the asparagus and yellow pepper during the last minute of cooking Rinse with cold water to stop cooking and set aside in a bowl.
Meanwhile blend the lemon peel, juice, oil, mustard, sugar, salt and garlic in a blender until incorporated.
Add the dressing to the tortellini mix and toss to coat. Cover and chill in the fridge for 2-8 hours. Just before serving stir in the cheese, onions and nuts.
ENJOY!

Broccoli Salad

Great summer salad for picnics.

10 slices bacon, cooked and crumbled
2 heads fresh broccoli, in bite size pieces
1/4 c. chopped red onion
1/2 c. raisins
3 Tbsp. white wine vinegar
2 Tbsp. white sugar
1 c. mayonnaise
1/4 c. sunflower seeds

In a medium bowl combine broccoli, onion and raisins. Set aside.

In a small bowl add vinegar, sugar and mayonnaise and whisk together. Pour over the broccoli mixture and refrigerate for at least two hour. Before serving toss with bacon and sunflower seeds.