Curry Chicken Salad

Boys, I may not know much, but I know chicken poop from chicken salad.
— Lyndon B. Johnson

The first time I did a back dive off the diving board I was scared.😨

  No, more like terrified. 😱

The diving class seemed like a good idea.

  I enjoy swimming. 🏊

It seemed like an easy “A” for a college class.  And I have dove off diving boards since I was a kid in swimming classes. 

It couldn’t be that hard, right?

 It wasn’t a bucket list kind of thing, more like something you do in college when you need physical education points and other options such as team sports or bowling well... they shouldn't be on your list.

That terrifying dive however didn’t last too long. 

I took the plunge!

I did it. 

I followed the basic instructions from the professor and stood tall. Toes on the edge. Arms high above my head. Face looking at the diving board in front of me. 

You don’t jump when you first learn to back dive you sort of glide into the water.  You lean and lean backwards until you see the water coming at you. 

It’s an unusual feeling to have the water come up towards you in reverse, but it is also a slipping into time kind of feeling because it doesn’t seem real. 

If you do it right, you hear the professor’s words in your ears

“ don’t look back, don’t turn around, stand straight. arms back, farther, farther. Reach. Reach.”

...and then the words stop because you are in the water going down. 

It is after that terrifying first moment, it becomes a thrill. 

You get out and want to try again. 

You are proud of yourself! 

You can’t believe you didn’t “bellyflop” “backflop” not sure what the word would be going backwards, but it is a distinguishing moment in a swimmer’s life if they learn to do a backwards dive. 

I’m not saying making a curry chicken salad is the same as taking a back dive, but maybe for you it will take a little strength and courage to do things differently. 

Maybe you always purchase a roast chicken and you decide to roast chicken in you oven yourself using this simple method.

Maybe you have never been much into Indian cuisine and you think you probably won’t like it, but you want to try something new and different. Oh and you heard Turmeric is the new Health Thing! It's True!

  Maybe cooking in general is something you don’t have time for, or have never found much interest in since after all that means you have to wash the dishes afterwards.

Does this sounds like your excuses ?

The reasonings in your head?

Perhaps you might just have that scary diving board lingering in front of you, like I did?

  Is it it time to take the plunge? 

See what this cooking hype is all about? It’s just a Sandwich after all, right? 

I promise it is the little things that make you happy.

Enjoy scooping up the spices. Blending the flavors.

Spices for Curry Chicken Salad

 If it’s your first dive into cooking or your umpteenth one this, curry chicken salad sandwich is going to become one you do over and over again because after all you took the PLUNGE! 

Kudos to you and Happy Diving, I mean Cooking! 


  • Roast chicken pieces make up 1 1/2 cup of chicken chopped

  • 1/4 cup chopped cashews (toasted is optional)

  • 1/4 cup blanched green peas (How to blanch vegetables...go here.)

  • 2 whites and part of greens finely chopped scallions (green onions)

  • 4 teaspoons Indian curry spice (I like Madras unless you have your own blend

  • Sriracha Saffron Mayonnaise (See below) 1/4 cup or plain Mayonnaise with 1 tsp of Sriracha added

  • Salt and Pepper to taste

Step 1

Roast Chicken or if using Store Bought Roasted Chicken Remove chicken both white and brown meat from bones and chop up pieces to preferred size.  For this chicken salad I like my chicken finely chopped not shredded or in large chunks because of the peas and cashew sizes.

Step 2

 In a large bowl add toasted cashews, peas, and scallions to chicken.  Add Mayonnaise and then add curry spices. Using a spatula or wooden spoon mix all ingredients together.  Taste and if more curry flavor is needed add one teaspoon at a time.  Taste again and add kosher salt and ground black pepper.  Do not skimp on salt, make sure and add to taste.  

Step 3

Serve on Bread Rolls removing some of the inside of the  bread and scoop chicken salad placing into the center of the rolls.

Enjoy every Bite!



  • Use your chicken bones to make homemade chicken stock in a pressure cooker for fast cooking

  • Using brown meat in chicken salad adds more flavor than just using white meat

  • Read Recipe Instructions and ingredients before beginning, it will help you in the long run.

screenshots from food blogger pro

Sriracha Saffron Mayonnaise

  • 1/2 cup Mayonnaise

  • 1/2 tsp grated lemon zest

  • 1/2 TBSP lemon juice

  • 1/2 tsp dijon mustard

  • 1 tsp Sriracha

  • 1/4 tsp saffron threads (soaked in lemon juice)

Whisk all together.



Avocado Toast

I love things that are indescribable, like the taste of an avocado or the smell of a gardenia.
— Barbra Streisand


It's officially summer.  And to top it off the weather must have heard the news as well because it finally turned into sunshine today.  Honestly I wasn't sure if it was going to happen.  I'm glad. It means good things all around.  Good vibes, healthy feelings, picnics, summer concerts, bathing suits, swimming, and maybe if you're like me library visits for summer reads.

 When I was a kid I lived between the pool and the library.  The summer reading program was more than an encouragement it was my earnings for the summer.  Two panes of glass stood between myself and the prizes that I would earn for reading 10 books.  Everything from free pizza and ice cream coupons, to new books, pencils, notebooks,etc.  The cache they had tucked away  inside the sliding doors of prizes was enormous for a 10 year old.  I don't know how they got the prizes?



 All I know was it became my lifelong summer goal to win everything. {I'm not competitive, I promise.😉}

It's funny, it was a challenge for most kids to earn one prize.

Not me.

 Read 10 books and get a prize?  More like read 100 books and get 10 prizes. {Okay maybe I compete a little.🤣}

I was there every week sometimes twice a week collecting prizes.

 I knew the librarians personally and they never questioned my honesty of reading the books.  You had to fill out a slip with the title and authors of all of the books and then you would pick your prize.  It was so simple.  I confess I was and still  a readaholic. I may have to start the 12 step program soon for book nerds.

I am sure that for others, getting through 10 books took them all summer, but for me it was like someone was sitting around giving me free money.  Maybe that's why I like writing now?

 Reading and writing go hand in hand.

 I don't get free pizza now, but wouldn't that be nice?

 Instead I have learned to share. Share my recipes, my ideas, my dreams, my world.

Once a reader always a reader no matter if you like paperbacks, electronic, audio, or whatever form you choose reading opens worlds.

 Cookbooks are included in this list  and they are what helped me learn the odds and ends of cooking.  

Yeah,  there is youtube and all kinds of videos on how to do everything in the kitchen and don't get me wrong, I use them. Alot. You can't be a food blogger and not use them.

 I watch videos, but I still always go back to books.  I'm sure it's age related and what I grew up with but libraries and books will always hold wonderful memories for me. How about you?

I hope wherever you are you have a chance to visit a library this summer.  Maybe it will have to be a virtual library but either way books can open your world.

 After all Avocado Toasts probably became popular from some guy with his thick glasses and cup of coffee wanting to eat breakfast  simply and slowly all while reading his favorite novel that started with I once had a farm in Africa...

 I don't really know, but it might be the start of a great story don't you think?  I'll let you know when the book comes out...😉😉.

 Until then eat Avocado Toast🥑, drink coffee☕️ and Read a book in the sunshine, cause it's summer, and it's a good idea.


  • 1 Slice Bread
  • 1/2 Avocado
  • 1 egg
  • Pinch of cumin seeds
  • Pinch of nigella seeds*
  • PInch of Garlic Powder
  • Crushed pepper(optional for a little kick)
  • Butter
  • Maldon Sea Salt Flakes


Step 1

Heat a small pot of water in order to poach egg.  You can add a little  white vinegar to the water to make the poaching easier if you prefer. Crack an egg into a separate dish and once water temperature reaches 110 degrees or starts to bubble slightly then stir water around into a small whirlpool and in center of whirlpool slide egg from dish into pot.  Allow to cook for 3 minutes and then remove with a slotted spoon.

Step 2

While egg is cooking toast bread and then when done butter and add pinch of garlic powder on top of butter.  Cut avocado in half ,save avocado pit in other half do not remove, slice Avocado and remove from skin this is easily done with a spoon.

Step 3

Place egg on Toast and avocado slices surrounding.  Top Avocado and Egg with Salt, Cumin seeds, Nigella seeds and optional crushed pepper.

Eat and enjoy...with a good book and a great cup of coffee.


  • Nigella Seeds (aka black caraway) tastes like a combination of onion, black pepper and oregano (purchase above) You will love it!
  • Always Store Avocado leftover halves with the pit inside to keep longer
  • How to tell if an avocado is ripe:
  • Ripen avocados: Place in a paper bag and let sit on counter for 2- 5 days, to ripen even faster add an apple or a kiwi or two which gives off a gas that helps ripen
  • The egg poaching set from OXO works like magic, if you want a little extra help.




Dungeness Crab Salad

The crab that walks too far falls into the pot.
— Haitian Proverb

Dungeness Crab Salad

It's been one of those weeks. The kind where everything that can go wrong does.  Trying to keep up that positive attitude all the while dealing with a gas leak in the house that no one seems to be able come and fix.

 It's funny how such a small thing can effect so much of your life.  So I don't have hot water, or a stove top, or heat it's not all bad I can deal. 

Then throw  in getting a cold, and food poisoning to the mix and well it just seemed to go downhill from there.

 I was beginning to go on that downward path of poor me, you know the one that one gets from time to time. 

 Then I started thinking I can manage there, has got to be something good to come out of this.  It's funny how just when you think no one cares little things come your way.

  • I got a Starbucks card from a friend.
  • I helped someone learn some new things.
  • Neighbors offered their hot showers as needed.
  • A friend stopped by with a bottle of homemade coffee liquor.
  •  Someone mentioned how much I had been missed while I was at home dealing with the cold.
  • Amazon Prime rescued us with a new electric heater that is here to stay and is even chic and stylish.
  • My sweetie offered to cook on the grill even in the cold.  

The list seems little but it was all BIG to me.

 It was what I needed, just a reminder that sometimes things seem insurmountable and overwhelming and then someone does something kind, or offers a smile and you think okay, I am gonna be okay.  Tomorrow will be a better day.

 So if your are hating life today cause it's Monday I'm sorry, cause this is my Monday. 

It is the Monday that I have been waiting for, cause:

my Gas Leak is going to be found,

the repair is going to happen


I am going to once again have hot water. 🚿 Hallelujah!

 It's the little things that I am thankful for today and I am going to try to keep in mind for the next time that it's one of those,... weeks.

 I hope you do too.  And if your week or month is already  amazing then I am happy for you too.  If it's not here is a little kindness being sent your way.🌷  

Oh and a crab salad that doesn't need to be cooked with a gas stove, ♨️ just saying....😉

Happy Eating! Dungeness Love!


Adapted from


  • 1 garlic clove, micro-microplane grated or minced 
  • 1/4 cup apple cider vinegar
  • 1-2 Tbsp Sugar to taste
  • 3 Tbsp Olive oil
  • 1/2 cup grain course- grain dark mustard
  • 1/2 cup chopped fresh dill for vinaigrette and more to top salad
  • Salt and pepper to taste
  • Squirt of lemon juice


  • 1 head of Bibb Lettuce-washed and lightly chopped
  • 2 Whole Dungeness crabs pre-cooked cleaned and crab meat removed


Step 1

Buy Dungeness Crabs from a reputable source (avoid anywhere the crab smells like ammonia) and ask them to open the crabs and clean them.  You will still be pulling the meat out of the crab but it will take less times than doing everything.  The best part of this salad is you can clean the crabs early in the day and have the crab meat and dressing prepped and ready to go. Remove the crab meat and for extra tips on how to do so check out this video by a Seattle Chef who made a lentil dish for my food styling class where I learned  and share many tips right here on the blog.

Step 2

Grate the garlic on a microplane if you own one (I like this one) directly into a bowl or even a mason jar to make it easy for storing. Add the cider vinegar, sugar, and grain mustard and either whisk together or shake in the jar.  Next add the olive oil slowly whisking into vinegar so that it emulsifies or add to jar and shake.  Add fresh dill if eating immediately, if not add to dressing before eating salad. Salt and pepper to taste and whisk all together or shake jar.

Step 3

Lightly chop bibb lettuce prior to serving and dress with vinaigrette in a bowl.  Top with fresh crab, squirt of lemon and a little more fresh dill. 

Enjoy the salty fresh taste of crab mixed with the mustard vinaigrette and light lettuce leaves.  It is a started to any meal or a fresh dinner all on its own.


  • Enjoy with a glass of Viognier or better yet Champagne!  Splurge a little!
  • Heavy crab is better...lift it up and if it feels heavy it's a keeper
  • Don't buy a crab with a missing want it to have all it's body parts so you know it was not overcooked