Tuesday, July 14, 2009

Chill on the Hill tonight / Turmeric Chicken Salad

Tonight we had a dinner picnic at Chill on the Hill with Lulu. In an earlier post about the Anaba Tea room, there's a video of the spring gala showing Turmeric Chicken salad appetizers being served. I tried a few things and came up with my own recipe that turned out pretty well:


1. Season 3 boneless skinless chicken breasts generously with salt, fresh ground pepper, lemon juice, and thyme. Then grill (I grilled mine last night after we ate grilled zucchini and ny strip steak when the grill was still hot). Then, refrigerate over night.

2. Add these in a bowl and mix: 1 1/2 cup plain unsweetened yogurt, 1 tsp turmeric, pinch garlic, pinch salt, lemon pepper seasoning (or lemon zest and fresh ground pepper). No lemon juice in dairy products.

3. I added a handful of chopped herbs from the garden: a couple mint leaves, some chives, and some curly leaf parsley (my flat leaf parsley wasn't fully grown).

4. I sweetened it with about 1 tablespoon of raw honey.

4. Cut up the chicken and mix it all together with everything above.

Pretty easy.

Now: the chill on the hill scene:

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