Salad | HMH Designs

This dish is one of my favorites for lunch. I discovered it on Savory Sweet Life and immediately knew I had to try it….I’ve been hooked ever since!

I normally make this when I have leftover chicken from dinner, however, it’s just as easy to bake a chicken breast or 2 and eat this salad the same day.

Chicken Curry Salad (Adapted from Savory Sweet Life)

1 boneless chicken breast, cooked & diced pretty small

1/3 cup currants

1/3 cup chopped almonds

1/2 cup celery, chopped

1 Tbsp curry powder

1/2 cup mayo (No Miracle Whip!!)

salt & pepper, as needed

Romaine lettuce (I use hearts of romaine and chop them into bite size pieces)

Combine all ingredients in a bowl, mix thoroughly, and refrigerate for at least an hour to let the flavors combine. To serve, place lettuce in a shallow bowl or plate, and top with 1/2 to 1 cup of chicken salad.

This recipe is easily doubled to use for parties, potlucks, or even several days of lunches for work or home. I hope you enjoy it as much as I do! Leave a comment and let us know how it turned out!

– Heather

This light summer salad is one of my favorites at Trattoria Lisana in Driftwood. But it’s not every day that I can swing by Driftwood, so I had to learn how to make it for myself! Start off with a basic lemon vinaigrette. My vinaigrette is as follows:

1/2 C Olive Oil
Zest and Juice of one Lemon
1 t Chunky mustard
1 Small Shallot diced
Salt and Pepper to taste

Throw it all in a bowl and whisk together.

Then pick up the ingredients for the salad.

You’ll need the following:

2 C Arugula
5 Slices of Bresola
1-2 t of Lemon vinaigrette
Parmesan shavings
Garlic bread for serving

Ingredient Notes:

Bresola is a dried, cured beef and if you can’t find it, you could easily substitute a high quality salami.
If you don’t like the peppery taste of the arugula, you can easily substitute spinach or a spring mix.

Layer the Bresola on the bottom of the plate

Toss the greens with the dressing