Tonight's meal: 3/11/2011

I made this tonight for Ray and myself.  Here's the recipe:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Curried Chicken Salad

1 1/2 small boneless skinless chicken breasts, boiled and cubed

2/3 cup sliced baby carrots

2/3 cup diced green bell pepper

2 tbsp. mayonnaise

1/2 tsp. Dijon mustard

1 tsp. mild Curry powder

a palm full of pecans or walnuts halved, toasted and coarsely chopped

salt and pepper, to taste

Mix well all the ingredients in a medium bowl until a smooth texture is reached.  Serve.

Note: I usually add halved or quartered grapes, but I didn't have any on hand.  Mango and coconut are also excellent with it.  It's better if it has a little while to sit covered in the refrigerator to let all the flavors meld.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I ate my first helping on a small bed of salad greens with some sliced Roma tomatoes.  Ray's first helping was on a sandwich with lettuce tomatoe and mayo.  Both of us had seconds, but they were eaten just on the plate, as is.  Ray got involved with the meal, too.  He prepared some oven fried potatoes with cajun seasoning on them and steamed some fresh broccoli and grated some cheddar over it.  All in all, very satisfying.