I don’t know if you’re like me, but I tend to get on ethnic food kicks.
I think this can also be encouraged by the presence of so many delicious, unique food options around me.
For a month or two, I had to have a Guasaca fix every week or two. If you’re not from around here, you won’t know about these amazing pork (and a variety of other) arepas filled with black eyed peas, cheese and pico served with chips and guasaca aka fresh guacamole.
Then, my husband and I were on (and kind of still are) on an Indian kick, spending our weekend eating out budget on Swad and eating all of the tikka masala we can from the buffet.
And recently, it’s been Neomonde, which is dangerously right by where I work. This is some of my favorite Mediterranean food with awesome falafels and a huge case of salads and other goodies. The freshly made pita is also to die for.
Isn’t it so fun to bring other food cultures and meld them with our own roots? I love that food has no cultural boundaries.
Today’s recipe is for something both familiar and unexpected. It’s a tasty, creamy chicken salad with a bit of a twist: lots of curry powder, sweet grapes and toasted almonds.
I learned this recipe from my mom, and it’s the perfect mix of spicy and sweet that is anything but boring in between two slices of bread or on a bed of lettuce.
It might even be a great new picnic offering for Memorial Day!
*Click on recipe card to enlarge or right click to save.