I hope you had a beautiful weekend, I sure did.
Lots going on and lots to catch you up on; but in the meantime, I wanted to share this quick and easy lunch.
Last night, I literally just stared at some cooked chicken breast and waited for a lunch inspiration to strike.
Curried Chicken Salad is not a new idea, but I’ve added some fun twists. Greek yogurt in place of mayonnaise amps up the health factor while providing a perfect tang of flavor. We also added tons of dried fruit and almonds so there’s that sweet, savory, crunchy awesomeness happening as well. Go make this while waiting for my next post (which I hope will be less than 2 weeks away).
Curried Chicken Salad
2 c. cooked, cubed chicken (Rotisserie or leftover chicken breast work perfectly)
1/3c c. dried cranberries or raisins
6 dried apricots, diced
2 green onions, trimmed and diced (green & white parts)
1/3 c. slivered almonds
1/2 c. (heaping) non-fat Greek yogurt
1 tbs. Madras curry powder
Sea Salt, Cracked Black Pepper
In a large bowl, combine the first five ingredients, gently stirring so it is evenly mixed.
In a small bowl, whisk curry powder into yogurt and pour over chicken mix. Combine thoroughly. Add salt and pepper to taste. Allow to chill in the fridge for 30 minutes or overnight. Serves 4.
I loved serving mine with multi-grain pita chips; almost as a chicken dip. But warmed naan would make this a delicious sandwich. Using endive boats or lettuce cups would be a gorgeous presentation for a girls lunch as well.
Hugs and chicken salad until next time…