(Makes 4 servings)
A favorite entrée served at Green Mountain is something called a Tri-Salad Plate. The star of that combo is the Curry Chicken Salad. Here it’s featured with two other colorful side salads — the Marinated Bean Salad (from our Recipes for Living cookbook) and a simple fresh fruit salad that we’ve garnished with a bit of feta cheese. Enjoy!
1/2 cup light mayonnaise
2 tablespoons honey
2 tablespoons minced scallions
2 teaspoons curry powder
1/2 pound (about 2 cups) cooked, cubed chicken
1 cup halved green or red seedless grapes
Lettuce for garnish
Mix all ingredients together in medium sized bowl, including salt and pepper to taste. Serve in lettuce cup. (Or salad can be refrigerated for several hours or overnight).