Gloria wrote:

> Yesterday set a heat record for the date in Denver.
> Last night's dinner was a chicken salad:
>
>
> 4 poached chicken breasts, chilled and cubed
> (poached with quartered onion, celery and carrots)
> finely chopped celery
> finely shredded lovage leaves (just a few)
> 1 cup pineapple, cut into small cubes
> (or sweet grapes, cut in half)
>
>
> Dressing
> Mix together:
> good quality mayo (Hellman's) (maybe 3/4 cup?)
> 1-2 tsp. very finely chopped onion
> 1/4 tsp sugar or to taste
> couple of Tbsp pineapple or orange juice
> curry powder to taste
> few grinds of black pepper
>
> Add to chicken, mix well and chill.
>
> Serve on lettuce leaves or pineapple shells
> sprinkled with toasted slivered almonds
>
> We also had fresh corn muffins with it and
> Matua sauvignon blanc. Perfect.

You're making me homesick, dammit!

It sounds like a very interesting dinner, though I was a bit surprised to
see sugar in the dressing, since I'd guess the pineapple was plenty sweet.
The combination of curry, pineapple, and chicken sounds like a winner; I'll
have to give some thought to adding pineapple to Chinese curried chicken
sometime.

Bob