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We've been enjoying our neighborhood pea patch at Country Village. These folks have done an amazing job planting such sweet goodies for us to gaze at. We've watched them grow and grow these last couple months, a little of everything, veggies, fruits, herbs, in all colors shapes and sizes.
Chard?
A dewy 'kin
Hot days mean more of these babies!
I like the tops...
Corn, Mmmm.....
More goodies growing!
Perfect.
Fall harvest really is something to celebrate, isn't it??
Curried Chicken Salad Pita
This is a fast, easy, and filling salad
that uses up leftover rotisserie chicken, and can be eaten on a bed of lettuce
or stuffed into pita pockets. The cool
grapes make it a perfect light meal for late summer, with the curry powder
adding a unique and warm flavor. I
really eyeball this salad as I’m making it, so follow the directions loosely –
if you want more grapes, add them! Less
dressing, more nuts, etc etc. Enjoy!
¼ cup Low-Fat Mayo (regular is fine
too)
1 tsp Curry Powder
2 tsp Water
1 cup Chopped Cooked Chicken
¾ cup Chopped Braeburn Apple (or any
other tart-ish apple)
1/3 cup Celery, diced small
1 cup Red Grapes, halved
¼ cup Slivered Almonds, toasted
Salt, to taste
For serving:
Green Leaf Lettuce
Whole Wheat Pita Pockets
1.
Whisk together the first three ingredients to
make the dressing.
2.
Toss together remaining ingredients, then
stir in the dressing. If not serving
right away, wait to add the almonds so they don’t get soggy.
3.
To serve, line a pita pocket half with a
large leaf of lettuce, and stuff with a half cup or so of chicken salad. Eat and enjoy!
