Dish - Stunning Springtime Salads

Salad recipe by Patrick Evans-Hylton

Stunning Springtime Salads

Mother Nature goes green, and alfresco dining lends itself to these beautiful dishes

By Patrick Evans-Hylton

When winter begins to shake off its grip and hints of spring arrive, the urge to venture outdoors is strong. And it usually doesn’t take long for the focus to turn to food—green grass and blossoming flowers provide natural backdrops for meals enjoyed at home on backyard patios or out at an area park for a picnic.

Dishes that are lighter, as well as quick and easy, fit the bill for weekend brunches and lunches and late afternoon dinners. We look to salads for spring and summer dining and entertaining, but we look beyond the basic chicken salad for options that give a certain je ne sais quoi.

We offer five salads—familiar but revamped—for dining. And, since this is the Most Beautiful Women issue of Hampton Roads Magazine, these dishes have had a special makeover to not only taste but also look stunning.


From HRM food editor, Chef Patrick Evans-Hylton


1/2 cup Greek yogurt
4 tablespoons mango or plum chutney
2 tablespoons fresh lime juice
1 teaspoon curry powder
1/2 teaspoon freshly ground black pepper
2 cups skinless cooked chicken, cut into 1/4-inch cubes
4 tablespoons chopped fresh cilantro, divided
4 tablespoons finely chopped celery
4 tablespoons finely chopped red bell pepper
4 tablespoons finely chopped sweet onion, like Vidalia
2 tablespoons golden raisins


In a large bowl, whisk yogurt, chutney, lime juice, curry powder and black pepper. Mix in chicken, 2 tablespoons of cilantro, celery, red bell pepper, sweet onion and raisins. Cover and refrigerate at least 4 hours. Garnish with remaining cilantro and lime wedges.



Chicken and Chutney Salad

multiple ingredients and textures

Chicken and Chutney