Written by Tamberlyn Dobrowski
Photography by Taylor Mathis
When September rolls around, there is still time to enjoy and share your backyard garden with a late summer dinner. The temperatures are still warm so a Curried Chicken Salad with fruit and crusty bread is a perfect selection.
Curried Chicken and Rice Salad
This is an extremely versatile recipe. It can be served as a wonderful lunch or dinner. You can omit the chicken and use as a colorful side. The salad can be served warm, room temperature, or cold. I typically serve it over bib lettuce with a side of fruit, crusty bread, and a crisp glass of white wine. It is best made a day ahead.
1 box Rice-a-Roni, chicken vermicelli, cooked with 2 cups water
3 cooked chicken breasts, diced
1 can sliced water chestnuts, drained
1 can chopped diced black olives, drained
2 jars marinated artichokes, drained, reserve marinade
1 four ounce jar pimentos, drained (optional)
1⁄4 cup light mayonnaise
1 teaspoon curry powder
Reserved marinade (approximately 1⁄2 to 3⁄4 cup)
- Mix first six ingredients well.
- Mix dressing ingredients until combined. Add dressing to rice mixture while still warm.
I dropped into Bond Street Wines to pick up a wine. I typically prefer a dry white wine, but Ashley promised the Joseph Cattin Riesling from the vineyards of Voegtlinshoffen in Alsace was a good match for diner and not as sweet as your typical Riesling. It has a pale gold color and is fresh and vibrant with great mineral, floral and citrus notes on the nose. On the palate it is slightly off dry with a touch of residual sugar and mineral characteristics. There are flavors of white fruit and peach and it paired well with the curried chicken salad. Serve slightly chilled.
Drizzle olive oil and fresh or dried herbs over goat cheese and serve with crackers for a simple and delicious appetizer. If you prefer something a little sweeter, drizzle the goat cheese with honey and a little lemon zest.
It is much easier to use flowers from your yard to make small arrangements than big ones. The key is cutting the stems short enough. Hold the flowers in your left hand and add flowers with your right hand at the same level. Cut the flowers shorter than the depth of the vase. They don’t have to be perfect, just lush.