Turning up the heat

Though the weather is gorgeous right now - just what June should be, in my opinion - we had a nasty spate of hot weather at the beginning of the week. Mother Nature should save her summer heatwaves until the kids are finished with school. I'm lucky, in that my school is air conditioned, but the vast majority of schools in Massachusetts are not. My sympathies go out to you if you teach in (or send your kids to) one of them! The last few days of school are tough enough without oppressive heat. (I have three days left, but who's counting?)

With the warm weather here, it's salad season again. I started this blog last August with a flurry of salad recipes: potato salad, Japanese chicken salad, coleslaw, and spinach strawberry salad. I think it's time to add some more to the mix.

The following is not your average chicken salad. Madras-style curry powder, which is spicier than the standard, adds a little heat here; use regular curry powder, or back off the amount used, if it's too spicy for your liking. Toasting the curry powder is essential, as it helps to release the flavors.

The spiciness will develop further while the mixture sits. If you are making this ahead of time, make sure you taste it just before serving - it might be quite a bit hotter than when you initially mixed it up!

The walnuts can of course be eliminated if (as in my extended family) there are issues with nut allergies.

Chicken, Walnut, and Red Grape Salad with Curry Dressing

2 teaspoons curry powder (preferably Madras-style)
1/4 cup mayonnaise (I use light)
1/4 cup plain yogurt (light or non-fat)
2 teaspoons mango chutney
1 teaspoon minced peeled fresh ginger
1/2 teaspoon grated orange peel
3 cups 1/2-inch chunks cooked skinless boneless chicken breast
1 cup halved seedless red grapes
1/2 cup thinly sliced scallions
1/3 cup walnuts, toasted, coarsely chopped

4 large curly lettuce leaves
4 small clusters seedless red grapes

Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl. Add light mayonnaise, yogurt, mango chutney, minced ginger, and grated orange peel. Whisk to blend. Stir in chicken, grapes, scallions, and chopped walnuts. Season salad to taste with salt and pepper. (Can be made up to 6 hours ahead. Cover and refrigerate.)

Place lettuce leaf on each of 4 plates. Divide salad among leaves. Garnish each plate with grape cluster. Makes 4 servings.