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Adesh’s Chicken Curry Rice Salad

Tired of the same old salad every day? Well try this exciting and easy curry chicken recipe to make a rice
salad like nothing you’ve ever had before! You’ll love the unique flavor of this unexpected dish. Nothing
like something new, Adesh always says.
Serves: 4

Ingredients
1/2 cup plain yogurt
 3 tablespoons curry powder, divided
 1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground red pepper
 4 boneless, skinless chicken breasts
 3 cups cooked rice (cooked in chicken broth), cooled
 1 medium-size red pepper, julienned
1/2 medium-size red onion, sliced
 1 cup snow peas, julienned
 2 green onions, sliced
1/3 cup raisins
1/4 cup unsalted, peanuts, chopped
1/4 cup prepared light Italian dressing

Instructions
1. Combine yogurt, 2 tablespoons curry powder, garlic, salt and ground red pepper in medium
bowl; mix well.
2. Place chicken in refrigerator. Grill or broil chicken and cut into strips; refrigerate.
3. Combine rice, remaining 1 tablespoon curry powder, red pepper, red onion, snow peas, green
onions, raisins and peanuts; mix well.
4. Cover and refrigerate one hour. Pour dressing over salad; toss.
5. To serve, place chicken strips over salad.

PEACH FUZZ

Soft and downy, the perfect serum for getting the dish on
your brother’s bride.
3 ripened peaches
6 ounces pink lemonade
6 ounces vodka
Ice cubes to fill blender

Method
1. Put peaches, pink lemonade, vodka, and ice in a
blender.
2. Blend until iced is crushed.
3. Place in freezer for four hours.
4. Scoop into highball glasses.
(Serves 6)

Vegetable pizza (serves 2)

Ingredients
1 pre-made/shop bought margarita 10” pizza (325 g)
4 large mushrooms (80 g)
1 courgette (100 g)
1 salad bag (150 g)
Dessert: Fruit salad (fresh or shop bought) (320 g serves 2)

Instructions
1. Preheat the oven according to the instructions on the pizza packet.
2. Place the pre-made pizza onto an ovenproof tray and set aside.
3. Slice the mushrooms and courgettes and place onto the pizza and place in the oven.
4. Cook according to the time on the pizza packet.
5. Whilst the pizza is cooking, place half of the salad bags on each of the two plates.
6. Remove the pizza from the oven, cut in half and serve with the salad.

Artichoke Chicken Salad

This unique recipe contains some ingredients you might never have expected to see in chicken salad,
like sundried tomatoes and artichokes. But you may be surprised to find it is one of the tastiest (and
easiest!) chicken salad recipes you can create.

Ingredients
 1 whole chicken, cut up, or pieces (3-1/4 lbs. approx.)
 1 can (14 oz.) artichoke hearts, drained and rinsed, cut into chunks
 2 ounces smoked ham, thinly sliced
1/2 medium green pepper, sliced or chopped small
 Dressing (Recipe follows)

Instructions
1. Season chicken to taste with salt and pepper. Bake, covered tightly with foil, at 425 degrees until
done. Remove skin and bone and tear or cut chicken into bite size chunks and mix with above ingredients.
Dressing:
3/4 cup mayonnaise
6 oil packed sun dried tomatoes, minced in blender or mini-chopper
1-2 tsp. fresh lemon juice
Salt to taste
Stir together and then add to chicken mixture, coating well.

SEA BREEZE

Drink while watching America’s Cup. Wish for a sailboat
of your own.
1 1/2 ounces gin
3/4 ounce apricot flavored brandy
1/4 ounce grenadine
1 ounce lemon juice
Club soda
Mint sprigs

METHOD
1. Build gin, brandy, grenadine, and lemon juice in a
highball glass.
2. Add ice.
3. Fill with club soda.
4. Add mint sprigs.

Overnight Oatmeal

Makes: 8 servings, 1 cup each

Active time: 5 minutes Total: 7 to 8 hours
(slow-cooker time), 1 hour 35 minutes
(stovetop time)

Heart Health Diabetes Weight Loss Gluten Free

Here is an easy way to serve a crowd a hearty
breakfast. You can assemble it in the slow
cooker in the evening and wake up to a bowl
of hot, nourishing oatmeal. The slow cooker
eliminates the need for constant stirring
and ensures an exceptionally creamy consis-
tency. It is important to use steel-cut oats;
old-fashioned oats become too soft during
slow-cooking.

8 cups water
2 cups steel-cut oats (see Tip)
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 teaspoon salt, or to taste

METHOD
Combine water, oats, dried cranberries,
dried apricots and salt in a 5- or 6-quart slow
cooker. Turn heat to low. Put the lid on and
cook until the oats are tender and the por-
ridge is creamy, 7 to 8 hours.
Per serving: 188 calories; 3 g fat (0 g sat, 1 g
mono); 0 mg cholesterol; 34 g carbohydrate;
3 g added sugars; 6 g protein; 9 g fiber; 80
mg sodium; 197 mg potassium.

Carbohydrate servings: 11/2
Exchanges: 2 starch, 1/2 fruit
Stovetop Variation: Halve the above recipe
to accommodate the size of most double boilers: Combine 4 cups water, 1 cup steelcutoats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon saltin the top of a double boiler. Cover and cookover boiling water for about 1 1/2 hours, check-ing the water level in the bottom of the double
boiler from time to time.

Tip: Steel-cut oats, sometimes labeled
“Irish oatmeal,” look like small pebbles.
They are toasted oat groats—the oat
kernel that has been removed from the
husk—that have been cut in two or three
pieces.

Other Great Chicken Salad Recipes Almond Chicken Salad

This scrumptious almond chicken salad is a basic chicken salad recipe with a lot of flavor. Almonds are
not only tasty, but they are also a great source of protein. This meal is a great and delicious!

Ingredients
 4 cups cubed cooked chicken
 1 1/2 cups seedless green grapes, halved
 1 cup chopped celery
3/4 cup sliced green onion
 3 hard-cooked eggs, chopped
1/2 cup mayonnaise
1/4 cup sour cream
 1 tablespoon prepared mustard
 1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion pepper
1/4 teaspoon celery salt
1/8 teaspoon dry mustard
1/8 teaspoon paprika
1/2 cup slivered almonds, toasted
 1 kiwifruit, peeled and sliced (optional)

Instructions
1. In large bowl combine chicken, grapes, celery, onions, eggs.
2. In another bowl, combine the next 9 ingredients; stir until smooth.
3. Pour over chicken mixture and toss gently.
4. Stir in almonds and serve immediately, or refrigerate and add almonds right before serving.
Garnish with kiwifruit if desired.

Baked Chicken Salad

Turn your favorite sandwich filling into a delicious baked casserole. This recipe has all the chicken salad
necessities: celery, nuts, mayo and chicken. Serve with potato chips for extra crunch!
Serves: 6
Cooking Time: 12 min

Ingredients
 2 cups cooked chicken, chopped
 4 hard-boiled eggs, chopped
 2 cups celery, diced
1/2 cup toasted almonds, chopped
1/2 teaspoon salt
 2 tablespoons onion, grated
 2 tablespoons lemon juice
 1 cup mayonnaise
 1 cup potato chips, crushed
1/2 cup cheese, grated

Instructions
1. Combine chicken, eggs, celery, almonds, salt, onion, and lemon juice in bowl; fold in
mayonnaise.
2. Turn into greased casserole dish; top with potato chips and cheese.
3. Bake at 450 degrees for about 12 minutes or until salad is bubbly and cheese is melted.

CAPE COD

Conjures up morning memories from Martha’s Vineyard.
Even if you’ve never visited.
1 1/2 ounces vodka
1/2 ounce lime juice
1 ounce cranberry juice
1/2 teaspoon sugar

METHOD
1. Fill cocktail shaker with ice.
2. Add vodka, juices, and sugar.
3. Shake.
4. Strain into cocktail glass.