Goodcookbecky's Blog

Letting the juices of life (or food) drip from my chin!

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Curried Chicken Salad

IMG_8370At Christmas time, I always look forward to attending an annual Christmas Tea at a church.  The food that stood out to me this year was their Curried Chicken Salad served in a pita pocket.  I immediately begged my friends Cara and Elizabeth in the kitchen for the recipe and they were happy to share with me.  Yay for everyone, because I got permission to share the recipe on my blog.  Today I had the chicken salad on a bed of greens.  I use a rotisserie chicken, but for large amounts, canned does a lovely job as well.  I also made this salad for our choir Christmas Eve services, and several people asked for the recipe.  This Curried Chicken Salad can be enjoyed year round!

Thank you Cara and Elizabeth for sharing this yummy recipe!

Curried Chicken Salad

Source Cara and Elizabeth @ NP Church

Serves 6


  • 4 cups cooked, cubed chicken
  • 8 oz can water chestnuts, drained, chopped
  • 8 oz pineapple tidbits, drained
  • 1 lb grapes, halved or quartered if large
  • 1/3 cup slivered almonds


  • 1 1/2 cups mayonnaise
  • 1 Tbsp lemon juice
  • 1 Tbsp soy sauce
  • 1 tsp curry powder
  • 1 tsp garlic powder


Combine the chicken, water chestnuts, pineapple tidbits, and grapes in a bowl and toss.

Combine the dressing ingredients in a separate bowl and pour over the chicken mixture.  Stir to combine.  Refrigerate until serving. Sprinkle with slivered almonds just before servings.

Serving Suggestions: Fill pita pockets with a generous scoop of chicken salad, or serve over a bed of greens.  Pecans are also very nice instead of slivered almonds.


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Greek Orzo Salad

This is a wonderful refreshing dish that I love to serve at our home.  My husband and I seem to always battle for the last bowl when the late night munchies hit.  We end up sharing!

It is an easy dish to put together, chop your veggies and such while the pasta cooks and then cool the orzo under running cold water and it is a flash to assemble.  The beauty of this dish is you can put any veggies in you want.  My mom made this with green beans once and broccoli another time. Both were delicious.  I happen to like this combination the best.  But if you did not like artichokes, or cucumbers – substitute away!

Greek Orzo Pasta Salad
Serves 6-8

  • 3/4 lb Orzo Pasta (I love the Barilla Brand)
  • 1 cucumber, peeled and diced (I like the hot house or English ones they are most consistently good)
  • 1 can artichoke hearts
  • 1 can black olives (Greek style if you desire, but can be made with just regular olives if you wish)
  • 1 package cherry or grape tomatoes (chopped tomato is fine too)
  • fresh basil, chopped (to taste or 1 tsp of dried basil works in a pinch)
  • 1/2 cup feta cheese, crumbled or cut in cubes if you like larger pieces of feta
  • 1/2 jar roasted Red Peppers (optional)

For the Dressing:

  • 6 Tbsp. olive oil
  • 4 Tbsp. Red Wine Vinegar
  • 1 Tbsp. mint
  • 1 tsp dried oregano
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper

Cook the Pasta according to the directions.  Prepare the vegetables, and put in a large bowl.  When the pasta is cooked, drained and cooled, add to the chopped veggies.  Combine the ingredients of the dressing and pour over the pasta salad.  Combine.  Add the feta cheese last, it seems to hold together better then.  Enjoy.  This really is quite addicting.  I think you will find it is as well.

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Festive Tossed Salad

Here is a salad I had at a friend’s house and just HAD to have a copy of the recipe! It has a strong dressing, but is quite delightful! I have to say though, it can upstage your main course — so if you are not eating it as a main meal – which you could, serve it with something like Spaghetti and Meatballs – not your elaborate meal. It is really good. I have an immersion blender which makes the dressing a snap to make – a regular blender would do the job too though! I hope you enjoy it as much as I do.

The combination of spiced nuts, feta cheese, Craisins and the dressing is really outstanding! The kids may not care for the dressing though — serve it on the side – it is a good idea anyway that way you don’t overpower the lettuce greens… Start with a couple of teaspoons of dressing and toss and see where it takes you.. you can always add more, but not take it away!

Trisha’s Festive Tossed Salad

Serves 4 Main Dish Portions or 6 Side Salads


  • 1 cup Pecans — coarsely chopped
  • 3 Tbsp Butter
  • 1/4 cup Sugar
  • 1 tsp Pepper
  • 12 cups Mixed Baby Salad Greens — torn
  • 3/4 cup Craisins
  • 4 ounces Cheese, Feta — crumbled
  • 1/4 cup Vinegar, Red Wine — Dressing ingredient
  • 1/4 cup Oil, Vegetable — Dressing Ingredient
  • 1/2 cup Parsley, Fresh — Dressing Ingredient
  • 1/4 cup Onion, Red — chopped Dressing Ingredient
  • 2 cloves Garlic cloves — Dressing ingredient
  • 1/2 tsp Oregano, Dried — Dressing Ingredient
  • 1/8 tsp Salt — Dressing Ingredient
  • 1/8 tsp Pepper — Dressing Ingredient


In a skillet, cook and stir pecans in butter until toasted, about 5 minutes. Remove from heat; stir in sugar, pepper and salt. In a salad bowl, toss the greens, cranberries, cheese and walnuts.

Place the dressing ingredients together in a blender; cover and process until smooth. Drizzle desired amount of dressing over salad and toss to coat. Serve immediately.

(Word to the wise, the dressing is quite potent so use with caution.) This salad was renamed “killer salad” by my family. I always have requests for it when I bring it to potlucks or have company over.

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