dinners – Rosemary Thyme

Rosemary Thyme Curry Chicken Salad Croissants (with Red Grapes)

A softly spiced, creamy chicken salad with tender rotisserie chicken, toasted walnuts, sweet red grapes, and a gentle hint of curry — tucked into buttery croissants for a simple but special meal.

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A Story from My Kitchen

We once had chicken salad at a little restaurant, and it was one of those meals that makes you pause after the first bite.

I remember thinking, what is in this? — it was so good, just a little different from the usual.

I dug through my purse for a scrap of paper and started writing down everything I thought I could taste — chicken, something crunchy, something warm in the background… maybe curry… and those little sweet bites of grapes.

This recipe is what came from that moment.

And after making it again and again at home, it has become my all-time favorite chicken salad.

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Ingredients

* 3 cups cooked rotisserie chicken, shredded or chopped

* 1/2 cup celery, finely diced

* 1/2 cup walnuts, toasted and roughly chopped

* 1 cup red grapes, halved

* 1/2–3/4 cup mayonnaise

* 1–1 1/2 tsp curry powder (to taste)

* 2 tbsp fresh parsley, chopped

* 1/4 tsp black pepper

Optional:

* 1–2 tsp fresh lemon juice

For serving:

* Croissants, sliced

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Instructions

1. In a large bowl, combine the chicken, celery, walnuts, and halved grapes.

2. In a small bowl, stir together the mayonnaise, curry powder, black pepper, and lemon juice (if using).

3. Fold the dressing gently into the chicken mixture until well coated.

4. Stir in the parsley.

5. Taste and adjust seasoning as needed.

6. Chill for 30 minutes if time allows.

7. Spoon onto croissants and serve.

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Rosemary Thyme Kitchen Notes

* The grapes are what make this special — little bursts of sweetness that balance the savory curry.

* Toasting the walnuts deepens the flavor and adds a warm, cozy note.

* This chicken salad keeps beautifully and tastes even better the next day.

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Serving Ideas

* Add crisp lettuce or a few thin apple slices for freshness

* Serve with a simple fruit bowl or light spinach salad

* Also wonderful on crackers or tucked into a wrap

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A Simple Note from My Kitchen

Some of the best recipes don’t come from a cookbook — they come from paying attention.

A bite you don’t forget… a few notes scribbled on a piece of paper… and before long, it becomes something you make again and again at home.

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Blessing

May your table be a place of simple joy, where small moments become lasting memories.

Rosemary Thyme Taco Salad (Cinco de Mayo Favorite)

Cinco de Mayo on taco Tuesday means taco salad in the Rosemary Thyme kitchen.

There are certain meals that don’t need much convincing at our house—and this taco salad is one of them.

My son has always loved Mexican food, and we have a little restaurant nearby that he enjoys so much. But this… this is the version I’ve made at home for years, and it never lasts long on the table.

It’s simple, fresh, and full of flavor—without relying on packaged mixes or heavy extras. Just real ingredients, a little time at the skillet, and a big bowl meant for gathering.

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Ingredients

For the Taco Meat

• 1 lb ground beef

• ½ onion, diced

• 2 cloves garlic, minced

• 1 tsp cumin

• 1–2 tsp chili powder

• Pinch of cayenne (to taste)

• Black pepper to taste

For the Salad

• 1 large head iceberg lettuce, chopped

• 1 cup cherry tomatoes, halved

• 1 cup roasted corn (frozen, then roasted)

• 1 can pinto beans, rinsed and drained

• 1 can black beans, rinsed and drained

• 1 cup shredded cheddar or Mexican blend cheese

• 1–2 cups tortilla strips

Simple Homemade French Dressing

• ½ cup olive oil

• ¼ cup ketchup

• 2 tbsp apple cider vinegar

• 1–2 tbsp sugar or honey (to taste)

• ½ tsp paprika

• ¼ tsp garlic powder

• ¼ tsp onion powder

• Pinch of black pepper

• Optional: tiny pinch of cayenne

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Instructions

1. In a skillet over medium heat, cook ground beef with diced onion until browned.

2. Add garlic, cumin, chili powder, cayenne, and black pepper. Stir and cook until fragrant and well combined.

3. In a large bowl, combine chopped lettuce, tomatoes, roasted corn, pinto beans, and black beans.

4. Add warm taco meat over the top.

5. Sprinkle with shredded cheese and tortilla strips.

6. In a small bowl or jar, whisk together all dressing ingredients until smooth. Chill until ready to serve.

7. Toss salad with dressing just before serving, or let everyone add their own.

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Rosemary Thyme Kitchen Notes

This salad is one of those “build it your way” meals. Everyone can take what they love, and nothing feels heavy or overdone.

I skip the taco bowl shells and use tortilla strips instead—it gives just the right amount of crunch without taking over the whole dish.

And making your own seasoning—and dressing—is a simple step that brings beautiful flavor without the extra sodium.

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Serving Ideas

Serve with a drizzle of the homemade French dressing for a classic, slightly sweet and tangy finish. A spoonful of sour cream or a little extra salsa works beautifully too.

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A Simple Note from My Kitchen

Cooking at home doesn’t have to be fancy or expensive. I build meals around simple basics, seasonal produce, and pantry staples—then let herbs and a finishing touch make it feel special.

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Blessing

May your table be filled with simple food, shared laughter, and the comfort of being together. May each meal be a quiet reminder that home is built in these small, meaningful moments.