So, my grandma?

Not only is this woman adorable and funny and kind, she is also a fabulous cook! {Check out her recipes for curried butternut squash & apple soup, apple cake with brown sugar glaze, and vegetable salad with honey-apple vinaigrette.}

Last week she tried out a new recipe for asian chicken salad that was an instant hit in our little household. Grandpap and I both went back for seconds — I think Grandpap may have even gone back for thirds! I took photos because I knew immediately that I wanted to share the recipe with all of you. So here it is:

grandma’s asian chicken salad
– 2-3 cups cubed chicken
– 4 oz can of water chestnuts, drained & sliced
– 1 lb. seedless green grapes, halved
– 11 oz. can mandarin oranges, drained
– 14 oz. can pineapple chunks, drained
– 1 cup toasted almonds
– 1 cup chopped celery

for the dressing:
– 3/4 cup greek yogurt
– 1 tsp. curry powder
– 2 tsp. soy sauce
– 2 tsp. lemon juice
– salt & pepper to taste

1. In a big bowl, combine chicken, water chestnuts, grapes, oranges, pineapple, almonds, and celery.

2. In a separate bowl, combine the dressing ingredients and whisk until well combined.

3. Toss the chicken mixture with the dressing until everything is well-coated.

4. Chill several hours, or even overnight.

5. Serve on lettuce for a salad, or on a roll as a sandwich.

At first Grandma made different versions with either the pineapple or the oranges, but we decided we liked it best with all the ingredients!

Question of the evening:

• What are some of your favorite recipes lately?