Ladies Leadership Council Luncheon

Ladies Leadership Council Luncheon

I had the wonderful pleasure of providing lunch last week for 25 of the finest ladies on this earth.  They are members of the Leadership Council for the Tulsa CBS (Community Bible Study) group.  These ladies have the heart of a servant and a love for God that knows no end.  They are hard at work for the Lord in everything they do.  I have come to love and respect each and every one of them as a sister in Christ.  

I delight to do Thy will, O Lord, for I know Thy will for me is supreme good in my present and in my future.   Psalms 40:8

Luncheon Menu:
Chicken Salad Tarts
Strawberry-Bleu Cheese Walnut Salad
Artisan Herb Bread with Basil-Thyme butter
Assorted Dessert Trays - Mint bars, Lemon cakes, and Peanut Butter Brownie Towers.

Today I will start with the main course for our featured recipe.  I love chicken salad and have several ways I make it but this is my favorite.

Chicken Salad Tarts

Tart Shells:

1 recipe pie crust made as per instructions or you can use refrigerated pie crust

Tart Shell pans with removable bottoms.  Mine were 3 inch.

Roll the pie crust dough on floured surface.  Cut out each tart 1 1/2 inches larger than the bottom of the tart pans.  Carefully place the pie crust inside the pan and smooth to fit.  Remove any excess on the top.  

Prick the pie crust thoroughly.  Place in 400 degree oven for 5 minutes or until browned.  Remove and cool.

Remove the crust by pushing out of the pan and placing on a tray.

Chicken Salad:

1 Whole Chicken, poached.  You can learn how to do that here.

1 cup of diced celery
1 cup chopped walnuts
1 cup of sliced grapes (green or red)
1 cup of lite Mayo
2 TBSP Dijon Mustard
Salt and Pepper

1.  Make sure the chicken is cooled and shredded.   No bones.  I always find one the second time I go through the meat.  

2.  Use Fresh crisp celery.  Dice about a cup or to taste. 

3. Slice grapes into halves.  About a cup or as much as you like.  

4. Chop Walnuts roughly.  I like pieces in my salad big enough to know they are nuts.

5.  Mix 1 cup light Mayo with 2 TBSP Dijon Mustard and stir until combined.  

6. Combine the Chicken, Walnuts, celery and grapes into a large mixing bowl.  Pour mayo mixture over the top and stir to combine.

7. Refrigerate for several hours for flavors to meld.


8. Scoop chicken salad into tart shells.  Serve with a green salad and dessert.

9. If you are watching your carbs and don't want the tart shell you can serve over a bed of lettuce.

Either way the presentation is spectacular and looks beautiful on a tray or at a table set for lunch.

The complete recipe is written below for you to copy and print:

Tart Shells:

1 recipe pie crust made as per instructions or you can use refrigerated pie crust

Tart Shell pans with removable bottoms.  Mine were 3 inch.

Roll the pie crust dough on floured surface.  Cut out each tart 1 1/2 inches larger than the bottom of the tart pans.  Carefully place the pie crust inside the pan and smooth to fit.  Remove any excess on the top.  

Prick the pie crust thoroughly.  Place in 400 degree oven for 5 minutes or until browned.  Remove and cool.

Remove the crust by pushing out of the pan and placing on a tray.

Chicken Salad:

1 Whole Chicken, poached.  You can learn how to do that here.

1 cup of diced celery
1 cup chopped walnuts
1 cup of sliced grapes (green or red)
1 cup of lite Mayo
2 TBSP Dijon Mustard
Salt and Pepper

1.  Make sure the chicken is cooled and shredded.   No bones.  I always find one the second time I go through the meat.  
2.  Use fresh crisp celery.  Dice about a cup into a medium dice.

3 .Slice grapes into halves.  About a cup or as much as you   like.  
4. Chop Walnuts roughly.  I like pieces in my salad big enough to know they are nuts.
5. Mix 1 cup light Mayo with 2 TBSP Dijon Mustard and stir until combined.  
6. Combine the Chicken, Walnuts, celery and grapes into a large mixing bowl.  Pour mayo mixture over the top and stir to combine.
7. Refrigerate for several hours for flavors to meld.
8. Scoop chicken salad into tart shells.  Serve with a green salad and dessert.
9. If you are watching your carbs and don't want the tart shell you can serve over a bed of lettuce.

Hope you enjoy this beautiful spring salad!!  Tomorrow I will show you how to make some of the desserts that we had to go with the chicken salad.

Bon Appetite!!

Happy Trails....until we eat again!!

Mtn Mama