Ready for a garden party?  Since we learned how to make real mayonnaise last week, here’s a great way to put that new skill to use for a refreshing moment out on the patio.  This is a delicious use of Sunday’s roasted pastured chicken leftovers. The recipe comes from my cookbook, Long Way on a Little: An earth lover’s companion for enjoying meat, pinching pennies and living deliciously.

Serves 4–6

2 cups diced cooked chicken

½ cup raisins

1/3 cup dried cranberries

1 cup salted roasted cashews

2 ribs celery, diced

2 tablespoons Muchi curry powder (or to taste)

1 teaspoon turmeric

1 cup Mayonnaise, (here’s the recipe I use)

6 cups salad greens, rinsed and dried

½ cup olive oil

2 tablespoons lemon juice

Salt and pepper to taste

Combine the chicken, raisins, dried cranberries, cashews and celery in a large bowl. Add the curry powder and turmeric, and stir well. Blend in the mayonnaise, season with salt and pepper to taste, and gently stir. If you have the time, refrigerate the salad 2 hours or overnight. The flavors will meld and taste better. However, it is fine to serve it immediately if you are pressed for time.

Put the salad greens in a separate bowl. Whisk together the olive oil, lemon juice, and a pinch each of salt and pepper. Pour the dressing over the greens and toss until they are well coated. Arrange the salad greens on four plates or shallow bowls. Top with the chicken salad and serve.