Chicken salad. A tasty lunch, served alone, on top of lettuce, inside a pita or between two pieces of bread. However you like it – this is a fabulous recipe. It’s so quick and easy, especially if you bake an extra chicken breast. One night a week we have baked/roasted chicken, we split one chicken breast and make another for a recipe, such as Quick Green Chicken Chili or Chicken Salad.
This is a curry chicken salad – which adds a nice sweetness. I shred one large chicken breast with two forks. Add celery, green onion, walnuts, dried cherries or cranberries, several shakes of curry powder, salt, pepper, about a tablespoon of canola mayonnaise and a big blob of Greek yogurt.
That’s it! Stir it around – it will taste like something you got at a nice restaurant for lunch! This day I had it on one half of a whole wheat pita with apple slices (apple slices were good tucked into the pita too)! Make it your own, add more of what you like and don’t add what you don’t like. This is so flexible. I have omitted the mayo entirely and it was still good, just a little less creamy and a wee bit more tart. Having a teeny bit of mayo seemed to take care of that!