Curry Chicken Salad 

Serves 4

Adapted from The Cancer Fighting Kitchen

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You’ll need:

1 lb roasted chicken (I used legs and thighs), shredded

1 C seedless red grapes, halved

1 stalk celery, sliced

2 scallions, thinly sliced

1/2 C cilantro, chopped

2 t fresh ginger, grated

1/2 t sea salt (or more to taste)

1 T curry powder

1 t lemon zest + 1 t fresh squeezed lemon juice

6 oz. Greek yogurt

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To make:

1. Combine the chicken and the grapes and set aside.

2. Combine remaining ingredients in a large bowl and mix well.  Add chicken and grapes and mix well until chicken is thoroughly dressed.  Let it sit for 15 minutes in the fridge to let the flavors mingle and blend:)

3. Serve over a crisp bed of greens such as romaine lettuce or stuffed into pita bread:)

4. Enjoy!

*Vegetarian option: Substituting extra-firm tofu for the chicken is a great vegetarian option.  I would cook the tofu as in this recipe, for a bit more added flavor, crunch and aesthetic, but it's definitely not necessary.  

 

Enjoy!