curry chicken salad.

IMG_0235ooh laa laaaaaaa…

where’s the wheat?  ha ha.

you can eat this salad in a toasted pita and it’s really good, but who cares about bread when all this flavor can be wrapped up in a pretty little lettuce wrap?

this is one the oldest recipes i have in my overgrown collection.  i first made it in my 20’s and it never gets old.

CURRY CHICKEN SALAD

  • get a rotisserie chicken from the grocery store and shred or chop.  don’t use the skin!
  • add the following veggies and fruits, or change them up if you prefer:  scallions, red onion, lots of celery, carrots, broccoli?  sure!  red and green grapes, dried cranberries and golden raisins, slivered almonds or some kind of nut if you like nuts, mandarin oranges FOR SURE.  the grapes, dried fruit and oranges are a must.
  • the dressing: a couple small containers of greek or natural unflavored yogurt, a couple dollops of apricot preserves, chopped cilantro, curry powder to taste, and salt and pepper.  that’s all!  no mayo, nothing to feel guilty about, just yummy creaminess.
  • mix together and let sit in the fridge for a few hours.  the flavors will all begin to mingle and get to know each other.

that’s it.  that easy.  stuff this chicken salad into a warm, toasty pita, or wrap in a lettuce leaf and enjoy on a hot summer day.

 

 

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