Curried Chicken Salad
1 1/2 pounds roasted or baked chicken
1 Granny Smith apple, diced into 1/4” pieces
1/4 cup raisins or craisins
1/4 cup thinly sliced green onion tops
2 stalks celery, diced small
1/2 cup plain Greek-style yogurt
1/4 cup mayonnaise
1 Tbsp. freshly squeezed lime or lemon juice
1 Tbsp. curry powder
1/2 tsp. ground ginger
1/2 tsp. sea salt
6 butter leaf lettuce leaves, washed and dried
1/4 cup slivered toasted almonds for garnish
1/4 cup chopped fresh cilantro for garnish
Chop the chicken into 1/2” pieces and put in a bowl. Stir in the apples, raisins, green onion tops and celery. In another bowl, whisk the yogurt, mayonnaise, lime juice, curry powder, ginger and salt. Add the yogurt mixture to the chicken and stir gently until thoroughly combined. Serve on top of the lettuce leaves topped with the almonds and cilantro, if desired.
Serves 6.
Banana Chocolate Chip Cake
2 1/2 cups cake flour
3/4 tsp. baking powder
1 tsp. baking soda
1 1/2 cups mashed ripe bananas (2 large)
1 1/2 tsp. vanilla extract
3/4 cup buttermilk
1 1/2 sticks butter, softened
1 cup sugar
3 eggs
3/4 cup semi-sweet chocolate chips
1/4 cup chocolate chips for garnish
Preheat oven to 375 degrees. Butter and flour two 8-inch cake pans.
Sift the cake flour, baking powder, baking soda and salt together in a large bowl. Whisk together the bananas, vanilla and buttermilk in a medium bowl. In the bowl of an electric mixer fitted with paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, and beat until well mixed.
Add 1/2 of the dry ingredients to the butter mixture and blend well. Add all the wet ingredients and mix well. Then add the rest of the flour mixture and blend well.
Fold in the chocolate chips. Divide the batter between the pans. Bake for 25 minutes or until springy in the center. Allow cakes to cool in pans for about 10 minutes. Remove from pans and allow to cool completely on a wire rack. Spread icing between the layers and on sides and top. Sprinkle with chocolate chips if desired.
Peanut Butter-Cream Cheese Icing
1/2 cup creamy peanut butter
8-ounce package cream cheese
1 1/4 cups confectioners sugar
1/2 tsp. vanilla extract
Cream peanut butter and cream cheese in mixer with paddle attachment, scraping sides once or twice till light and fluffy. Add in sugar gradually. When completely mixed, beat in vanilla.
