I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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Spring has S~P~R~U~N~G!
I spent much of Sunday afternoon planting flowers! Such a beautiful day to be outdoors! I’m not quite done - I hope to finish on Tuesday. I love sitting outdoors in the summer with a good book, admiring my flowers, my own little piece of heaven!
Another aspect of summer I love is making salads. One of my favorites is the chicken salad I am sharing with you today. It’s different as it doesn’t have any pasta and the curry powder gives it a different flavor. I do only use 1 teaspoon of curry powder when I make it, but you taste it and add more if you really like curry!
Chicken Curry Salad:
3 cups cooked cubed chicken (can use turkey)
1 can sliced water chestnuts, drained
3 stalks celery, diced
2 cups seedless grapes, cut in half
1 20 oz. can pineapple chunks, drained
5 1/2 oz. slivered almonds.
Combine all ingredients except almonds.
1/4 cup onion, chopped fine
2 cups real mayonnaise
2 Tbsp lemon juice
2 Tbsp soy sauce
2 tsp curry powder (I use 1 tsp)
Mix dressing and add to salad ingredients except almonds. Refrigerate overnight. Add almonds just before serving. Serve on lettuce leaf, if desired. Serves 8.
This recipe comes from a United Methodist Church cook book and was submitted by Lois Van Riper.
Enjoy our spring weather and have a great week!