Curried Chicken and Melon Salad

INGREDIENTS

Yield: 8 servings

1⁄2 cup mayonnaise

1⁄3 cup plain yogurt

1⁄3 cup sour cream 1tablespoon curry powder, see cook’s notes

3⁄4 pound cooked chicken, bones and skin removed, cut into 1⁄2inch cubes

1cup green or red seedless grapes, stemmed, halved if large

1⁄2 medium honeydew, peeled, seeded, cut into 1⁄4-inch cubes 1⁄2 medium cantaloupe, peeled, seeded, cut into 1⁄4-inch cubes 1 1⁄2 cups (1⁄4-inch pieces) trimmed celery

4 green onions, sliced, including half of dark green stalks

Salt and freshly ground pepper to taste

6 cups mixed baby greens 1cup slivered almonds, toasted, see cook’s notes

Cook’s notes: Curry powder is used to spike the dressing with the alluring aroma and taste of dried herbs and spices. Contents of commercial curry powder blends vary from brand to brand, but generally speaking, they fall into two basic styles: standard and the hotter “Madras.” In this salad, use the style that most suits your taste. I like to add a diced peach or two diced apricots to the salad when they’re in season. To toast slivered almonds, place on rimmed baking sheet and place in 350-degree oven about 3-4minutes, or until nicely browned. Watch carefully because nuts burn easily. Set aside to cool.

PROCEDURE

1: To make dressing, whisk mayonnaise, yogurt, sour cream and curry powder in small bowl; set aside.

2: In large bowl, place chicken, grapes, melons, celery and green onion. Add dressing and salt and pepper; gently toss to lightly coat contents with dressing. Taste and adjust seasoning as needed.

3: Place baby greens on serving platter. Top with chicken salad and toasted almonds. Season to taste with salt and pepper.

Source: “Everyday Cooking With Organic Produce” by Cathy Thomas (Wiley, $29.95)