Spring Sandwich

It is officially spring. According to the men who have dictated when seasons shall begin and end. Mother nature, as usual, doesn't always choose to agree. Women are difficult like that. We don't like being told where to go and when.

Nevertheless, it is inevitable that warmer weather is on its way and that means one thing for me - PICNICS! I adore picnics. Something about eating outside. Growing up we had a picnic table in the backyard for summer dinners. In college, I'd drag Jon to the sculpture garden where we'd spread out a blanket and fight squirrels in order to enjoy our meals. Every trip to the beach for me is another opportunity, as are concerts in the park.

The ideal picnic food is something that can be thrown together easily and can be served cold, since most beaches/parks/gardens aren't microwave friendly. Usually this means one of my fantastic sandwiches. No really - I pack them for the boys when they go surfing and I'm "wife of the year!" I especially love fruits with meats - turkey sandwiches with sliced apples, ham sandwiches with sliced pears.....

This chicken salad is bright and colorful for a spring day, loaded with fruit, and a great way to use up leftover chicken. I like it in a pita, but Jon will eat the leftovers straight out of the bowl!

Fruity Chicken Salad

2 Tbsp veggie broth
1 Tbsp curry powder
1 cup Mayo
2 Tbsp mango chutney
1 Tbsp lime juice
2 breast cooked chicken, diced
1 cup apple, diced
1 cup pineapple, diced
1/2 cup coconut flakes
1/3 cup dates, chopped
1/4 cup golden raisins

1) Stir broth and curry powder in small saucepan over medium heat about 3 minutes. Remove from heat and let cool.
2) Whisk mayo, mango chutney, and lime juice into curry paste.
3) Mix all the other ingredients in a bowl and add 3/4 cup of the curry dressing. Toss. (Add more dressing as necessary). Season with salt and pepper.

Serves 4.
Each serving has:

Calories		408.7
Total Fat		13.3 g
Cholesterol		77.2 mg
Sodium		622.6 mg
Potassium		632.4 mg
Total Carbohydrate		44.9 g
Protein		28.9 g