Mother’s Day was established by Anna Marie Jarvis, following the death of her mother Ann Jarvis, to honor mothers and motherhood. Congress officially designated the second Sunday of May as a holiday in 1914. Today, the occasion is celebrated in more than 150 countries.
Celebrate your mother this year with personal touches such as a simple but colorful flower arrangement, a homemade brunch, a beautiful luncheon, or dinner on the patio. I know my mother was touched when my husband and I hosted her and my father for dinner and took the time to have a tablescape with fresh flower arrangements. If you have children make sure they participate in making the special meal and decorating the table with homemade cards.
Chicken Salad: Serves 6
- 7 cups shredded cooked chicken breast (2 rotisserie chicken breast to save time)
- 1 cup chopped celery
- 1 1/2 cups of light mayonnaise
- 2 tablespoons chopped fresh or dried dill
- 2 tablespoons Worcestershire sauce
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 large lettuce leaves, washed and dried
- 6 1/2 inch thick slices of tomato
- 1 cup peeled, halved, and sliced cucumber
In a large bowl, combine chicken and celery. In a medium bowl combine mayonnaise, dill, Worcestershire sauce, lemon zest, lemon juice, salt, and sugar. Pour over chicken mixture, stirring well to coat. Place a lettuce leaf on plates and top each with a slice of tomato. Spoon chicken salad onto tomato and surround it with cumber slices. Garnish with dill and fresh pepper. Serve with slices of rosemary focaccia bread.