Bright Summer Salads for the Win

I love nothing more than a large summer salad, some cheese and a lovely bottle of rose for a casual lunch in the summer. This curried chicken salad is one of my go to's and is always a crowd pleaser. You can make it a day ahead or on the fly. Either way it is equally yummy.

Serves 4-6

4 chicken breasts cooked and diced ( you can use a store bought rotisserie bird)

1/2 cup mayonaise of your choice

1 tablespoon of madras curry powder

1/4 cup mango chutney

juice 1/2 lemon

2 stalks celery including leaves finely chopped

1/4 teaspoon sambal or sirrachi

4 hard boiled eggs

2 ripe tomatoes

bay leaf

black peppercorns

Radicchio or greens of your choice

salt

In a medium sauce pan add 4 boneless skinless chicken breast, 1 stalk of celery, bay leaf and 5 black peppercorns cover with with cold water and bring to a simmer. Cook for 20 minutes and let chicken cool either in the liquid or transfer to a plate and cool in the fridge for 20 minutes. Meanwhile cook eggs. When eggs are cooked cool in cold water

When cool chop chicken into bite size pieces and add to a medium bowl. Add the mayonaisse, curry powder, celery, lemon juice, chutney, sambal & 1/2 teaspoon salt. Mix well and taste for salt - adjust according to your tastes. Cut hard boiled eggs in halves and quarter tomatoes - set aside.

On a large platter line with radicchio or greens and plate salad in the middle of the platter. Arrange the eggs and tomatoes around the salad. Sprinkle eggs and tomatoes with salt.

Serve with a chilled Rose, crusty bread and cheeses of your choice.