Today we were back in beautiful Stiltsville, swimming and sunning on a luxuriously lazy summer Sunday. A monster storm passed overhead in the morning, but left in its wake calm turquoise waters and large schools of tropical fish who had gathered for shelter in the shallow shade of the house.
For Joanna and me, a day on the water provides a great excuse to prepare multiple picnic meals. For breakfast, we shared bakery-bought fruit and nut bread and a beautiful fruit salad with lots of summer berries. (California raspberries have been superbly sweet this week–I could single-handedly [single-mouthedly?] devour pints a day.)
For lunch, we feasted on Joanna’s famous curry chicken salad made with Greek yogurt and loaded with dried fruit and nuts.
I made almond-pineapple broccoli slaw, which is a tastier and healthier substitute for typical picnic slaw recipes, and is full of fresh herbs and crunchy veggies.
Papi made poke, a Hawaiian-style fresh tuna in a sesame marinade.
Finally, for dessert we turned to the old picnic standby: a giant wedge of watermelon. It’s a luscious yet light treat and the perfect fuel for a swim in the turquoise sea.
Recipe for Curry Chicken Salad after the jump.
Curry Chicken Salad
Using a precooked rotisserie chicken works really well, but you could just as easily roast your own meat or use leftovers.
1 rotisserie chicken
1 Granny Smith apple, diced
2 tbsp dried cranberries
2 tbsp golden raisins
¼ cup slivered almonds, lightly toasted
½ cup Greek yogurt
¼ cup apricot preserves
1 tbsp Dijon mustard
2 tbsp curry powder
1 tsp kosher salt
½ tsp black pepper
Remove skin and bones from the chicken, and shred the meat into small strips. Place chicken in a large bowl with apple, cranberries, raisins, and almonds. Place remaining ingredients in a small bowl and stir until completely combined. Pour sauce over chicken mixture and stir until thoroughly coated. Salad can be eaten right away or covered and stored in the fridge for up to two days.