Recipe of the Week

This salad is a great way to make use of leftover chicken or the rotisserie chickens available in supermarkets.  The scones are quick and easy and can be adapted to you tastes by using different cheese and herbs.  If you want find out more about this class or any other, please go to the "cooking classes" tab above and choose your location.  Or you are welcome to contact us by phone or email. 

Herbed Chicken-Chutney Salad on Lettuce Leaves

½ cup mayonnaise
¼ cup mango chutney, large pieces chopped
2 tablespoons fresh lime juice
2 cups ¼-inch dice skinless cooked chicken
6 tablespoons chopped walnuts
5 tablespoons chopped fresh cilantro
¼ cup finely chopped celery
¼ cup finely chopped red bell pepper

24 3-½” long pieces hearts of romaine lettuce
Lime wedges

Whisk mayonnaise, chutney, and lime juice in large bowl. Mix in chicken, walnuts, 2 tablespoons cilantro, celery, and red bell pepper. (Chicken salad can be made 4 hours ahead. Cover and refrigerate.)

Place lettuce leaves on platter. Spoon 1 heaping tablespoonful chicken salad in center of each leaf. Sprinkle remaining 3 tablespoons cilantro over and serve with lime wedges alongside.

Cheddar Cheese Scones

2 3/4 cups self-rising flour
1 tablespoon sugar
2 teaspoons baking powder
3/4 cup minced fresh chives
1 cup (packed) coarsely shredded extra-sharp cheddar cheese
3/4 cup (or more) chilled whole milk
2 large eggs
1 tablespoon vegetable oil
2 teaspoons Dijon mustard

Sesame seeds

Preheat oven to 425°F. Sprinkle large rimmed baking sheet with flour. Whisk first 3 ingredients in large bowl. Stir in chives and cheese. Whisk 3/4 cup milk, 1 egg, oil, and mustard in small bowl. Gradually add milk mixture to dry ingredients, tossing until moist clumps form and adding more milk by tablespoonfuls if dough is dry. Turn dough out onto lightly floured surface; knead just until dough comes together.

Pat out dough to 1-inch-thick round. Using 2 1/2-inch-diameter cutter, cut out scones. Gather dough scraps and repeat. Transfer to prepared sheet. Whisk remaining egg in small cup; brush over scones. Sprinkle with sesame seeds.

Bake scones until golden on top and tester inserted into center comes out clean, about 14 minutes. Cool scones on sheet 5 minutes. Transfer to basket. Serve warm.