Piccadilly Salad

Growing up the family would go to the cafeteria on occasion. Piccadilly Cafeteria is what I remember most. The funny thing is I don't remember the entrees we would get. I remember choosing the appetizers and dessert. There was an Italian salad, gumbo and cheesecake. That is the extent of my memory of the dishes we would always get. I remember the cheesecake being a must have and then having to agonize over whether to get the salad or gumbo. The funny thing is I remember us all getting the gumbo, but Mom and Dad always complained because it wasn't like home. The salad on the other hand was always delicious. It was served ice cold in a little square baking dish with the dressing on the side. It sat on a chilled buffet table so even the dish was cold. This week I decided to relive those cafeteria days by making a Piccadilly Salad at home. The salad is very simple but very flavorful as well. It is a simple layered salad starting with iceberg lettuce. All the flavor comes from the salty and savory toppings. The Parmesan is nutty, the capers briny and the anchovies add salty, slightly fishy, umami flavor. Then you drizzle the whole thing with Italian dressing. With all this flavor there is no need for salt just some freshly ground black pepper. It is so good! Dear sister thought there may have been olives on the cafeteria salad. I tried it with and without. Both are great but I think I like without because the capers shine more. This is a great starter for a dinner party. You can assemble them ahead of time and refrigerate until ready to serve. They will be ice cold just like the salad of my youth. 

Piccadilly Salad
Serves 1

Ingredients

1/4 head of iceberg lettuce, shredded
1 to 2 Tbsp. Parmesan cheese, shredded
1 to 2 tsp. capers, drained
Black pepper, to taste
2 anchovie filets
2 Tbsp. Italian salad dressing (fat free works too)

Directions

Assemble salad in a chilled bowl. Layer lettuce, Parmesan and capers. Season with black pepper. Garnish with two anchovies and a shot glass filled with Italian dressing. To serve pour dressing over the top.

Print It

Linking to:
The Tumbleweed Contessa: What'd You Do This Weekend?
Yesterfood: Treasure Box Tuesday
God's Growing Garden: Tuesdays with a Twist

Grilled Shrimp Po Boy with Kickin' Po Boy Sauce

Happy New Year everyone! (Very belated) I have observed all my New Year Traditions. I spent it with my favorite person in the world. I had a meal of smothered cabbage and black eye peas with the family when I returned. This year is off to a great start.

Central Texas was cold and rainy. We cooked black eye peas and a few other things together. We discovered we do not like fresh black eye peas we prefer dried. This totally surprised both of us. I mean fresh is usually better? Right? I guess in this case we have been cooking from dry so long that they evoke that comforting memory. The fresh were not bad? Just different. They smelled and taste different. They even took longer to cook. Odd? We won't try that again.

We did make a good old fashioned 7 Layer Dip for New Year's Eve. We made our own guacamole and added many pickled jalapenos, so technically it might have been an eight layer dip. It was amazing how happy this made us. I don't know why I don't make this more often. It has been years since I made one. We also cooked many other things. Mayo Baked Tilapia and Veggies, Beef Filet and Mushroom Pan Sauce and of course lots of Breakfasts. That is his specialty. But the stand out recipe of the week was a Grilled Shrimp Po Boy. 

This Po Boy was amazing! It was really just a "winging it" recipe. My favorite person wanted a good po-boy on good bread. So he bought the bread from Jimmy John's. As for what to put on the po boy? We both agreed shrimp. We talked about using a marinade for BBQ Shrimp he was given by a friend. Well? We left our shopping list at home so we left a key ingredient at the store. So this marinade is the result. It was still great. I don't know if you can tell much difference from the original. They are well flavored with a hint of smoke from the grill. Perfect on their own or on a po boy. I asked what kind of sauce he wanted. He said something with a kick. Well I think "winging it" yet again worked to our benefit. We now have a Kickin' Po Boy Sauce. It's spicy, creamy, a little sweet and tangy. It had a nice flavor kick but did not over power or compete with the shrimp. It was so good! I will definitely make this for the family soon. Maybe on a warm day. We nearly froze to death at the grill that night. It was so so cold! But totally worth it. (Smiling)

Grilled Shrimp Po Boy with Kickin' Po Boy Sauce
Serves 2 or 3

Ingredients

For Shrimp and Marinade:
1 lb. large shrimp, peeled and deveined
1/2 cup olive oil
1/4 cup ketchup
3 Tbsp Worcestershire Sauce
3 cloves minced garlic
1 tsp salt
1 tsp black pepper
1 tsp hot sauce
2 tsp horseradish

For Kickin' Po Boy Sauce:
2 Tbsp. ketchup
2 Tbsp. Dijon mustard
1 Tbsp. mayonnaise
1 to 2 tsp. capers
Kosher salt and black pepper, to taste

For Po Boy:
French bread, sliced in halved
Butter, softened
Kickin' Po Boy Sauce (recipe above)
Shredded lettuce
Tomato, sliced
Kosher salt and black pepper, to taste
Grilled shrimp

Directions

For Shrimp Marinade: Combine everything but shrimp in a jar and shake to combine. Pour over the shrimp to cover. Let marinade at least 30 min before grilling.

For Kickin' Po Boy Sauce: Combine ingredients stirring well to combine. Set aside for later.

For the Po Boy: Pre-heat the grill to medium high heat. Butter both insides of french bread. Grill the shrimp a few minutes each side, until opaque and has nice grill marks. Place bread on the grill butter side down. Grill until butter has melted and has nice golden brown grill marks. Remove from grill and assemble the po boy. Spread the kickin' sauce on both sides of the bread, place lettuce, tomatoes on bottom half of bread. Season with salt and pepper. Top with grilled shrimp and the top half of the bread. Cut into 2 or 3 sandwiches. Serve immediately!

Linking to:
Ms. enPlace: See Ya in the Gumbo
Dizzy Busy & Hungry: Wine'd Down Wednesday
Buns In My Oven: What's Cookin' Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
The Diary of a Real Housewife: Friday Favorites

Thai Turkey Burgers

I am sure there is not one little thing about this burger that is authentic Thai. This burger is borrowing Thai flavors. My Thai experiences are very limited. I have had Spring Rolls, Pork Noodle Salad and Chicken Basil Cashew. All delicious. What I like about them is how each dish is full of fresh ingredients. This burger recipe is definitely a mash up. Dear sister had the idea. She mentioned that the Thai Style Peanut Dipping Sauce we use for spring rolls would be delicious on my Cilantro Lime Turkey Burgers. She is so right. This burger is AMAZING! I love the spicy peanut sauce with the cool and fresh toppings. It amazes me how the same burger blend can taste so different by just changing the toppings. Dear sister decided to have hers as a wrap with no bun. She really enjoyed it too. She said she would eat anything that had the peanut sauce on it. I am so glad sister made this suggestion. I am ready to make these burgers again this week. So Good!

Thai Turkey Burgers

Makes 4 servings

Ingredients

20 oz. ground turkey (93% lean)

Zest of 1 lime

1 Tbsp. light mayonnaise

1 Tbsp. cilantro, finely chopped

White pepper and red pepper flakes, to taste

Olive oil
Thai Style Peanut Dipping Sauce [Click here for the recipe]
4 Lettuce leaves
Cucumber, sliced
Carrot, shredded

1 Avocado, peeled and sliced

4 Hamburger Buns

Directions

Preheat grill to medium-high heat. Combine first 5 ingredients gently. Shape mixture into 4 patties, making the patties thinner in the middle then the edge. Coat hands in a little olive oil and rub on the outside of each patty.

Grill, covered with grill lid, 6 to 7 minutes. Flip burger and grill covered for another 6 minutes. Remove from grill cover with foil and let rest while preparing the toppings. Slice all the vegetables and dress with lime juice. To serve spread peanut sauce on both sides of the hamburger bun. Place burger on the bottom bun and top with cucumber, lettuce, carrots and sliced avocado. Finish with bun top.

Dear sister's wrap

Linking to:
Ms. enPlace: See Ya in the Gumbo

Yesterfood: Treasure Box Tuesday
Creative K Kids: Tasty Tuesdays
Anyonita Nibbles: Tasty Tuesday
Buns In My Oven: What's Cookin' Wednesday
Dizzy Busy & Hungry: Wine'd Down Wednesday
Carole's Chatter: Food on Friday - Thai Food

Nori Spicy Tuna Salad Wrap

I think I mentioned that I tried some other bloggers recipes recently. The first was a Nori Salad Wrap that Aylin at Glow Kitchen shared on her blog. Such a smart idea. I loved the salty sea flavor of the nori with the salad ingredients. But the best part was the drizzle of the soy and tahini. I LOVED IT! The sesame soy combo was so good. It made a great toasty and salty dressing for this wrap. I will definitely make this wrap again and again.

The second blogger recipe I tried was a Spicy Tuna Salad that Caroline shared on her blog Pickled Plum. I was looking for a a new protein for another Sushi Salad. This did not disappoint. I love her spicy twist on tuna salad. It really elevated plain canned tuna. It would be great in a sushi salad, a lettuce wrap, sandwich, stuffed into a tomato or just with crackers. I am definitely going to make another sushi salad soon with this as the star ingredient.

But first I was inspired to mash up these two great recipes into my own Nori Spicy Tuna Salad Wrap. I used some leftover grilled tuna from my Baja Beach Fish Tacos. I mixed it with mayo, Sriracha, sugar, rice vinegar and a touch of sesame oil for my filling. Then I wrapped it up with crisp veggies in a nori sheet. It was delicious! Spicy, salty, fresh, crunchy and a little messy. That last two bites of each roll was all over my fingers. It's okay, it is a finger licking good wrap. So no worries, just sit down with a stack of napkins.

Nori Spicy Tuna Salad Wrap

Serves 1

Ingredients

1 Tbsp. mayonnaise

1 to 2 tsp. Sriracha sauce, or to taste

1/2 tsp. sugar

Splash of rice vinegar

1 or 2 drops sesame oil

5 oz. canned light tuna or leftover grilled tuna

1 green onion, chopped fine

1 nori seaweed sheet

1 romaine lettuce leaf

Carrots, shredded

Cucumber, julienned

Directions

Mix mayo, sriracha, sugar, vinegar and sesame oil together in a small bowl. Add tuna and green onion stir to combine.

Place nori shiny side down on a flat surface. Place lettuce leaf on the bottom of the nori. Top with carrots, cucumber and tuna mixture. Roll up, cut in half and serve.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Jam Hands: Recipe Sharing Monday
The Tumbleweed Contessa: What'd You Do This Weekend?
Carole's Chatter: Food on Fridays - Leftovers

California Roll Salad

I guess technically this could be considered a rice bowl or a salad. I just know it is delicious. I first saw this type of salad on the Weight Watchers recipe review board. I have seen many more recipes since then, everyone uniquely different. I have been making it my way, just for one a few years now. I have made it with both brown and white rice, both are great. I think my favorite part is the pickled ginger and cucumber. I just love that flavor combination. Just think of all the sushi combinations you could create into other salads. Switch the crab sticks for spicy tuna or salmon and you have another fresh exciting salad. This is a very fresh, cool meal for summer. I should know I have made two in the past two days. YUM! Time to make more rice.

California Roll Salad

Serves 1

Ingredients

1/2 cup pre-cooked or leftover rice

1 Tbsp. rice wine vinegar

1/2 tsp. sugar

1-1/2 tsp. low-sodium soy sauce

1/4 tsp wasabi powder

1-1/2 cups romaine lettuce, chopped

1 small carrot, cut into matchsticks

2-1/2" piece of English cucumber, cut into matchsticks

2 imitation crab sticks, sliced on the diagonal

1/2 medium avocado, sliced

1 Tbsp. pickled sliced ginger

2”x3” piece of toasted nori seaweed, julienned with scissors

1 tsp sesame seeds

Directions

Warm rice in the microwave for 1 minute. Mix vinegar and sugar together. Pour half of the vinegar and sugar mixture over rice. Stir to combine and fluff with a fork. Stir in soy sauce and wasabi powder to remaining vinegar mixture to make a dressing. Fill a salad bowl with lettuce, rice, carrots, cucumber, crab, avocado and ginger. Pour dressing over the top and garnish with nori and sesame seeds.

Linking to:
Jam Hands: Recipe Sharing Monday
The Tumbleweed Contessa: What'd You Do This Weekend?
Stone Cottage Adventures: Tuesdays with a Twist
Lori's Culinary Creations: Tickle My Tastebuds Tuesday
Dizzy Busy & Hungry: Wine'd Down Wednesday
Buns In My Oven: What's Cookin' Wednesday
Family Home and Life: Wow Us Wednesday
Carole's Chatter: Food on Fridays - Cucumber
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
My Pinterventures: Summer Salads Party

Recipe Review: Cauliflower Tabouli

Last night I made dinner and brought it to Mom and Dad's. Dear sister met me there and we all sat down to a dinner of Roasted Chicken in a Bundt Pan, Yellow Rice and this Cauliflower Tabouli. It was amazing! I am so excited to find this recipe. It was in the latest Food Network Magazine. It made a ton of Tabouli. I know it serves at least 6 to 8, maybe more. I love that it is all veggies. I could snack on it all day long. I plan to reduce the olive oil a little bit next time, just to reduce the fat a little. Or I might add a cucumber too. I bet it would be a great addition. I think I just have to keep this in the frig all summer long. So delicious, fresh and good for you!

Cauliflower Tabouli

Grate 1 head cauliflower into grain-size pieces with a box grater. Toss with 3 diced plum tomatoes, 2 bunches chopped parsley, 2 cups shredded romaine lettuce, 4 chopped scallions, 1/4 cup lemon juice, 1/2 cup olive oil and 1/4 cup chopped mint in a large bowl. Season with salt and pepper (I used my Spiced Salt Grinder).

Cilantro Lime Turkey Burgers

Do you know what is missing from these burgers? AVOCADO!!!! I am so disappointed, maybe even mad? I bought a bag of avocados this week and only 2 out of 6 were edible. I cut open the last two trying to find one for these burgers and both were black inside. I was ready to just eat and forget the post but pressed on with photos. I am so glad I did because the truth be known, it doesn't matter what the toppings are the burger is the star. This is the second time I have made these burgers, and the lime zest is what makes it a Fiesta in your mouth. The turkey and lime combo is fresh, bright and flavorful. The mayo even the little bit used keeps them so moist. Don't get me wrong the avocado is so delicious with this burger. It is the creamy component, but I found it was still delicious without it. The burger has so much flavor it could easily adapt to Mexican, Thai or Vietnamese toppings and flavors. Dear sister thought they were amazing and it was her idea to try some Thai toppings next time. She is just crazy for Thai Style Peanut Dipping Sauce and we plan to try it with these Turkey burgers real soon. The good news is they reheat well. So you could have them with avocado and pico tonight and Thai style tomorrow. I hope you try it and enjoy it as much as we did.

Cilantro Lime Turkey Burgers

Makes 4 servings

Ingredients

20 oz. ground turkey (93% lean)

Zest of 1 lime

1 Tbsp. light mayonnaise

1 Tbsp. cilantro, finely chopped

Kosher salt, black and red pepper, to taste

Olive oil

8 slices of pepper jack (or colby jack) cheese

1 Avocado, peeled and sliced

3/8 cup Pico de Gallo (click here for recipe)

4 Lettuce leaves

4 Hamburger Buns

Directions

Preheat grill to medium-high heat. Combine first 5 ingredients gently. Shape mixture into 4 patties, making the patties thinner in the middle then the edge. Coat hands in a little olive oil and rub on the outside of each patty.

Grill, covered with grill lid, 6 to 7 minutes. Flip burger and grill covered for another 4 minutes. Top each burger with 2 slices. Continue to cook 2 minutes until cooked through and cheese is melted. Place hamburger buns on the top rack of the grill to toast while cheese is melting. Serve on hamburger buns with sliced avocado, lettuce and Pico de Gallo.

Linking to:
Ms. enPlace: See Ya in the Gumbo
The Tumbleweed Contessa: What'd You Do This Weekend?
Jam Hands: Recipe Sharing Monday
Mary's Kitchen: Tuesdays with a Twist
Family Home and Life: Wow Us Wednesday
Bun In My Oven: What's Cookin' Wednesday
Wonderful Wednesday Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday
Turnips 2 Tangerines: Four Seasons Blog Hop
Horrific Knits: Inspired Weekends
My Turn For Us: Freedom Fridays with All My Bloggy Friends
Carole's Chatter: Food on Friday - Coriander, chervil & chives

Chef Salad Al Carbon

One of my favorite salads at a Mexican restaurant I use to frequent is the Chef Salad Al Carbon. I ordered it so often when I worked downtown that one of the waitresses would say "The usual?" Embarrassed! Well sort of, it really is a great salad. A delicious Mexican twist on a chef's salad with all the flavor of Tacos Al Carbon. The recipe is really simple; a green salad topped with tomatoes, cheese, hard-boiled eggs, grilled steak or chicken, sour cream and guacamole. They serve house dressing on the side. Sometimes I used the dressing and sometimes I would use salsa. Today since I had fresh Guacamole on hand, I decided to make it at home. It was easy and delicious. The only thing I need practice on is getting the crusty exterior on the steak with a medium rare interior. I think this steak was a little thin today. Practice makes perfect right? Let me know if you have any grilling tips. I will be happy to use them next time.

Chef Salad Al Carbon

Serves 2

Ingredients

For marinade:

Sazon (click here for recipe)

2 tsp. lime juice

1 tsp. light soy sauce

1 tsp. Worcestershire sauce

1 or 2 drops Cholula hot sauce

1 petite sirloin steak (or boneless skinless chicken breast)

For Salad:

Grilled steak (or chicken)

1-1/2 heads of romaine lettuce, torn

1 tomato, chopped

2 Hard-boiled eggs, cut into quarters

2% sharp cheddar cheese, grated in large shreds

Salt and pepper, to taste

1/4 cup light sour cream

1/4 cup Guacamole (click here for recipe)

1/4 cup Creamy Mexican Dressing (click here for recipe)

Directions

Season both sides of steak (or chicken) with Sazon seasoning. Place in a Ziploc bag with lime juice, soy sauce, Worcestershire sauce and hot sauce. Remove as much air as possible from bag and zip close. Place in the refrigerator to marinate 20 to 30 minutes.

Place two eggs in a sauce pan cover with water. Bring to a boil over high heat, when water begins to boil turn off the heat and set timer for 10 minutes. Drain and fill half way with water, cover with ice and set aside to cool. Peel eggs and slice into quarters.

Preheat grill for 10 minutes at high. Place steak on grill and grill for 4 minutes. Flip and finish cooking for 2 minutes (If using chicken or another cut of beef adjust cooking time). Remove from grill and let rest for 5 minutes. Slice into 3/4” cubes.

To build a salad start with half of the lettuce, tomatoes, and cheese. Place four egg quarters along the edges of salad; season with salt and pepper. Top with half of the steak (or chicken), garnish with a scoop of sour cream and guacamole. Place dressing in a ramekin on one side of the plate.

Linking to:
The Chicken Chick: Clever Chicks Blog Hop
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
Horrific Knits: Inspired Weekends
The Tumbleweed Contessa: What'd You Do This Weekend
Stone Cottage Adventures: Tuesdays with a Twist
Buns In My Oven: What's Cookin' Wednesday
Family Home and Life: Wow Us Wednesday
Turnips 2 Tangerines: Four Seasons Blog Hop
Carole's Chatter: Food on Fridays - Salads
My Pinterventures: Summer Salads Party

Roast Beef and Cucumber Lettuce Wrap

Now that it is getting warmer my thoughts have turned to chilled soups, salads, sandwiches and lettuce wraps. Having just captured a childhood memory of Creamy Cucumber Dressing on a Roast Beef and Cucumber Sandwich. I just couldn't help but wonder how it would be in a lettuce wrap. I embellished it a little more with Greek ingredients. I added feta, tomato and red onion. It was amazing! I liked it better than the sandwich. The dressing really shines in the lettuce wrap version. I dipped my wrap in the dressing. It was nice and messy, so feel free to drizzle the dressing over the top if you prefer. Either way this is a delicious way to enjoy the freshness of a lettuce wrap and those amazing cucumbers.

Roast Beef and Cucumber Lettuce Wrap

Serves 1

Ingredients

1 or 2 Romaine lettuce leaves

3 to 6 slices Deli Roast Beef

6 to 12 English cucumber slices

5 to 10 Roma tomato slices

Red onion, thinly sliced

Feta cheese, crumbled

Kosher salt and black pepper, to taste

Creamy Cucumber Dressing [Click here for the recipe]

Directions

Place one or two lettuce leaves on a plate. Place two or three slices of roast beef in each. Top with sliced cucumbers, tomatoes and onions. Season with salt and pepper. Sprinkle with feta cheese and serve with Creamy Cucumber Dressing for dipping.

Linking to:

My Pinterventures: The Yuck Stops Here!

Anyonita Nibbles: Tasty Tuesdays

Dizzy Busy & Hungry: Wine'd Down Wednesday

Diamonds in the Rough: Share Your Stuff Tuesdays

Carole's Chatter: Food on Fridays - Sandwiches + Food on Fridays - Cucumber

Recipe Review: Crunchy Mushroom Lettuce Wraps

In the pursuit of Lettuce Wrap ideas, I came across a lovely blog called Happy Mothering. Chrystal shared a recipe for Gluten Free Crunchy Mushroom Lettuce Wraps. I had to make them right away. My wraps were not gluten free, I had to make some substitutions for items I had on hand. They were so delicious and very crunchy. I LOVED them! The water chestnuts was a brilliant idea, they add such great texture and crunch. I love the natural sweetness of the carrots and honey too. This wrap is sweet and spicy. I did experiment a little and squeezed a little lime over one of the wraps. It was delicious too. It gave the mushrooms a sweet and sour flavor. I made this recipe as a Lenten meal today. But I can see myself making it for many more healthy lunches in the future.

Don't forget to go visit Chrystal for how she makes these gluten free and all her other wonderful creations and tips.

Crunchy Mushroom Lettuce Wraps

Adapted from: Happy Mothering

Serves 2 or 3

Ingredients

1 Tbsp. canola oil

2 drops of sesame oil

2 carrots, grated

1/2 onion, finely diced
8 oz. can water chestnuts, drained and chopped

8 oz. package mushrooms, chopped

3 Tbsp. low sodium soy sauce

1 Tbsp. honey

1 tsp. garlic chili sauce

Iceberg lettuce leaves

Green onions, sliced (optional)

Lime, cut into wedges (optional)

Directions

Heat canola and sesame oil in a large pan over medium heat, add carrots, onion and water chestnut. Cook for 5 minutes stirring occasionally. Add mushrooms and cook for another 3 minutes. Combine soy sauce, honey and garlic chili sauce. Stir into mushroom mixture and cook a minute longer, or until everything is heated through. To serve spoon the mixture into individual lettuce leaves. Garnish (optional) with green onions and a squeeze of lime.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Jam Hands: Recipe Sharing Monday
Memories by the Mile: Treasure Box Tuesday
It's Your Life: Tuesday with a Twist
Turnips 2 Tangerines: Four Season Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday

Curried Chicken Salad Lettuce Wraps

I am really fond of lettuce wraps these days. They are fresh, crisp and low carb. Lettuce wraps are a great way to scoop up both warm and cold fillings. I decided this weekend to update an old Curried Chicken Salad recipe and use it as a filling for a lettuce wrap. The original recipe was from a Weight Watchers cookbook. It was an open faced sandwich we use to make with canned chicken. For this wrap, I wanted to learn how to poach the chicken. I turned to Rachael Ray for a recipe and she did not disappoint. Rachael's Poached Chicken is full of flavor, tender and moist. The secret is she lets the chicken cool in the poaching liquid. Using her recipe I had four perfectly poach chicken breasts for my wraps and two quarts of chicken broth for future soups. This is definitely a method I will use in the future. The chicken was perfect in the Curried Chicken Salad. I love this combination of chicken, apples, grapes and curry. I used a homemade curry powder I saw on the Dr. Oz show. But you can use a store bought curry powder too, I have in the past. It adds a warm spice to the yogurt-mayo dressing that complements the sweet, tart flavors of the grapes and apples. This salad is great as a lettuce wrap. It makes for a nice fresh and filling meal, an update worth making again real soon.

Curried Chicken Salad Lettuce Wraps
Servings: 2

Ingredients

2 Tbsp. light mayonnaise
2 Tbsp. plain non fat Greek yogurt
2 tsp lemon juice
1/4 tsp curry powder
8 oz. skinned and boned poached chicken, diced
1 small apple, diced
12 large seedless green grapes, cut into quarters
Dash each salt, white pepper and cayenne
4 lettuce leaves

Chopped pecans (optional)

Directions

In medium bowl combine mayonnaise, yogurt, lemon juice, and curry powder. Stir in chicken, apple, and grapes; season with salt, pepper and cayenne. Spoon a fourth of the chicken salad into each lettuce leaf. Garnish with pecans (optional).

Curry Powder

Source: Dr. Kulreet Chaudhary as seen on Dr. Oz

Ingredients

5 tsp coriander seeds
1 tsp fenugreek seeds
1 large bay leaf
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
1 small (1.5 inch) piece of a cinnamon stick
5 cloves
2 tsp turmeric powder (reserve for later)

Directions

Grind all of the above ingredients, except for the turmeric powder, in a coffee grinder. Afterward, add 2 tsp of the turmeric powder. Mix all ingredients together.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Call Me PMc: Marvelous Mondays Link Party
Tumbleweed Contessa: What'd You Do This Weekend?
Jam Hands: Recipe Sharing Monday
Memories by the Mile: Treasure Box Tuesday
It's Your Life: Tuesdays with a Twist
Buns In My Oven: What's Cookin' Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Turnips 2 Tangerines: Four Seasons Blog Hop
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
Carole's Chatter: Food on Friday - Apples