I need to brag a little bit.

Recently I made all of the judge food for our Regional speech and debate tournament (about 120 people, 3 meals a day, 4 days). I had some excellent helpers! Couldn’t have done it without them

Now – the part that I’m bragging about is this… One day for lunch I made four salads. Southwest Quinoa, Chicken Penne Thyme, Greek Orzo and Chicken Curry. Everyone LOVED them! Everyone. I’ve received e-mails saying how great the salads were! (Everyone except some guy who wanted some meat. Beef to be exact. Chicken wasn’t cutting it!)

I love it when I can make people so happy that they won’t stop talking about it

I thought I would share one of the salad recipes with you!

Chicken Curry Salad: 4 cups diced chicken, 1 granny smith apple diced small, 2 cups chopped celery, 1/4 cup diced red onion, 1/2 cup raisins. Combine ingredients in a medium bowl. (Alternately you can add halved grapes and/or chopped walnuts.) For the sauce combine: 1 cup mayonnaise, 2 tablespoons lemon juice, 1 1/2 teaspoons curry powder, 1 teaspoon sea salt, 1/4 teaspoon ground pepper. (I always taste, taste, taste and adjust seasonings as needed. There’s a pretty good chance I add more curry and salt than this recipe calls for – but only after I taste it!) Stir sauce into chicken mixture. Chill until ready to serve. Enjoy!