How to grow and serve lettuce
A gardener and a chef team up with advice on growing and serving lettuce.
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If you want a special salad to serve over those pretty fresh garden greens you’ve just grown, then this is the salad for you. It is the most delicious fruited salad you will taste, without a doubt.Skip to next paragraph
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The hint of curry, the taste of the chutney, and the pineapple that mixes with the mayonnaise and makes its own dressing is just incredibly delicious. Then you get the texture of the walnuts or almonds, the crunch of the celery and the sweetness of the golden raisins.
Now you understand, right? Excuse me while I go cook chicken. Enjoy.
Most Favorite Chicken Chutney Salad
2 cups diced, cooked chicken breast
1 apple, peeled, cored, and diced
1 small can pineapple chunks, drained
1/2 cup golden raisins
1 stalk celery, thinly sliced
2 green onions, thinly sliced
1/2 cup toasted walnuts or sliced almonds
2/3 cup or more mayonnaise
1/2 jar Major Grey's mango chutney
1/2 teaspoon or more curry powder
Mix all ingredients together, blending well. Add more mayonnaise if needed to make the salad very creamy.
Serve on a mound of fresh green lettuce with strawberries or any fresh fruit, and add your favorite poppy seed dressing or Vidalia onion dressing around the greens.
Editor's Note: To read more of Anne and Linda's "how to grow and prepare" series, click here. So far they've written about asparagus, beets, carrots, dill, strawberries, and tomatoes.
Linda Weiss and Anne Moore met while Linda was the food editor and Anne was the garden editor for South Carolina Homes & Gardens magazine. They now write articles for the ETV GardenSMART television show website, where Anne is the horticulture editor, gardening consultant, and e-newsletter editor. Anne has also written for magazines and newspapers and is a member of and a recipient of a Silver Award for magazine writing from the Garden Writers Association. Linda is a personal chef. She attended Le Cordon Bleu of Paris’ catering program, has appeared as a guest chef on numerous television shows, has been a culinary educator for 10 years, and a food writer for a number of magazines. She is a professional member of The James Beard Foundation and the Southern Foodways Alliance and has written a cookbook, "Memories From Home, Cooking with Family and Friends."