I have such a sweet tooth that I always head to the recipes for sweets before savories. I need to remember to give them equal time! Chicken salad is a favorite luncheon dish, so I've chosen one that conjures up a memory.
Years ago, I hosted a bridal shower luncheon for one of my cousins; my then toddler son was chosen as the ring bearer in her wedding. We dined outdoors at round tables covered in tablecloths of lavender close to the color of her bridesmaids' dresses. The main course of the lucheon was curried chicken salad. Everyone loved it and the bride-to-be had a great time.
Here is The Adolphus' Curried Chicken Salad as published in Tea Time Magazine.
Makes 3 1/2 cups
Ingredients
2 1/2 cups grilled chicken breast, finely diced
1/2 large Granny Smith apple, peeled and finely diced
1/2 stalk celery, finely diced
1 tablespoon finely diced yellow onion
2 tablespoons cashews, roasted and chopped
1 cup mayonnaise
1/2 tablespoon curry powder
Directions
1. Salt and ground black pepper, to taste.
2. In a large bowl, combine the chicken, apple, celery, onion, and cashews. In a small bowl, mix the mayonnaise and curry until well blended. Add salt and pepper, to taste. Add the curry mayonnaise to the chicken mixture, and gently fold in until thoroughly combined.
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Bon appetite!

Credits: Photo and recipe from Tea Time