Washington Park hosts free concerts throughout the summer, so last Thursday we decided to pack a picnic and hit up a concert in lieu of a more traditional supper.
Curried Chicken Salad with Lettuce Wraps
Hummus with Carrots, Cucumbers and Pita Chips
Crostini with Caramelized Onions
Oh yeah, and lots of wine...
Curried Chicken Salad (adapted from Epicurious.com)
- 1 3/4 cups chicken broth
- 1 1/2 lb skinless boneless chicken breast
- 1/2 cup mayonnaise
- 1/3 cup plain yogurt
- 5 teaspoons curry powder
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground ginger
- black pepper
- 1 medium red onion, chopped (1 cup)
- 1 firm-ripe mango (3/4 pound), peeled, pitted, and chopped
- 1 cup red seedless grapes (5 ounces), halved
- head of lettuce, washed
Bring 4 cups water to a simmer with chicken broth in a saucepan. Add chicken and simmer, uncovered, for 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes.
Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces.
While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews and stir gently to combine.
Serve in washed lettuce cups.
Crostini with Caramelized Onions:
- butter, melted
- 2 tablespoons olive oil
- 2 onions, sliced
- salt and pepper
- 1 baguette, sliced
For crostini: Preheat oven to 350 degrees. Brush baguette slices with melted butter. Salt and pepper to taste. Bake 15-20 minutes.
For caramelized onions: Heat oil in skillet on medium-low. Add onions, cover and cook 20 minutes, stirring frequently.
And the rest is pretty simple. Just pick up some of your favorite hummus and pitas chips as well as fresh cucumbers, baby carrots and cherries. Use your leftover grapes from the chicken salad too.
And don't forget some paper towels or napkins. Those chicken salad wraps can get a bit messy!