On Monday night I made chicken curry salad to eat over the week for lunch and during class on Tuesday and Thursday nights.
Chicken Curry Salad
1 Rotisserie chicken (without skin, diced)
3 stalks celery, diced
4 green onions, diced
1 cup red grapes, chopped in half
1/2 cup sliced Almonds
1 cup non-fat plain yogurt
2 tablespoons curry paste
Salt to taste
Mix chicken, celery, onion, grapes and almonds. Mix yogurt and curry paste and mix into salad. I used a green curry paste from the Chopping Block, but I imagine curry powder would work about the same.
Eat over greens or on toasted bread.
Next Times: I’ll toast my almonds first and maybe not mix into the salad until I’m ready to eat. I may also try apples in addition or instead of grapes.
Makes: 5-6 servings