I was really excited about my lunch when I put it together this morning. I made the chicken salad on Saturday and had already tried it out and loved it. You can do a lot with it, but I went simple and just put a dollop on top of a bed of spinach- no dressing needed (though I did add a spoonful of mango chutney on top)! Just add a few spinach leaves to each bit of salad, and you've got a really healthy bite on your fork.
For this lunch, I added a few cherry tomatoes to round out the salad, and included a side of homemade cilantro jalapeño hummus with veggie sticks for dipping. I also fixed two snacks for the day- a 1/2 cup of 1% cottage cheese with a 1/2 cup of strawberry slices, and a 1/4 cup of Women's Vitality Nut Mix from the bulk section at HEB. My overall carb intake (according to my handy LoseIt app) is just 36% for the day- below my 40% daily goal. So far I haven't felt the least bit hungry after a green smoothie and a scrambled egg for breakfast. And we're eating vegetarian for dinner (tofu, kale and brussels sprouts), so I feel like I'm getting a good variety of food throughout the day.
The chicken salad was pretty easy to make, and is easy to adjust the spices to suit your tastes. I love curry, so it's not possible to overdo it in my opinion. But I definitely recommend using the turmeric powder. It has anti-inflammatory properties, and helps reduce the risk of cancer and diabetes, helps maintain mental health, and also halts fat cell expansion- fighting weight gain! I have started using it as much as I can recently, and love the mild taste of it. You should know by now that when I experiment with a recipe, I rarely remember the exact measurements of what I use. Be sure to taste as you go and make this dish work for you!
Curry Chicken Salad:
1 T olive oil (or other mild oil- like canola or hemp)
juice of 2 limes
3 skinless, boneless chicken breasts (preferably organic and free range)
1-1/2 cups of 0% fat greek yogurt (I used Oikos for this, but also love Fage)
1-2 T apple cider vinegar
3+ T curry powder (you will use some to season chicken first)
1 T turmeric
1/2 cup golden raisins
1/2 cup diced celery
1/2 cup slivered almonds
salt and pepper to taste
1- Pour oil and lime juice into a baking dish, then coat chicken breasts. Sprinkle both sides with a little bit of curry powder. Bake at 350 for 25ish minutes- until done.
2- While chicken is cooking, mix yogurt, vinegar, and spices in a large bowl. Taste and make adjustments.
3- Once the chicken has baked and cooled, shred it using two forks and add to the yogurt mix. Stir to mix well, and then add the raisins, celery and almonds. Taste again and make any necessary adjustments.
4- Store in an airtight container. Makes about 6-8 servings.