Chicken salad soars to new heights of flavor with this unique recipe featuring sweet red grapes, crunchy cashews, and exotic curry.
Yield: 3 cups/4 Servings
Serving Size: 3/4 Cup
1/4 cup mayonnaise
1 gram kief or finely ground dry hash*
1/2 teaspoon curry powder
1 1/2 cups diced cooked chicken
1/2 cup halved seedless red grapes
1/4 cup finely diced celery
1 tablespoon minced onion or shallot
1/4 cup chopped cashews
1 tablespoons minced fresh Italian parsley (or 1 1/2 teaspoons dried)
Salt and pepper to taste
Sprinkle kief or hash and curry powder over mayonnaise and mix to combine. In a medium bowl, toss remaining ingredients with mayonnaise mixture. Season to taste with salt and pepper. Serve stuffed in a pita bread, on toast, or on a bed of lettuce.
* This dose is only a suggestion. Be sure to read and understand Calculating Cannabis Doses in Edibles before attempting to cook with marijuana.
This recipe is reprinted from The Cannabis Gourmet Cookbook by Cheri Sicard (2012, Z-Dog Media, ISBN: 978-0-9839888-0-9).