This dish came out completely delicious! My husband took a bite and said “oohmaGod, That’s got to be the best sandwich ever..” Then he took another bite and said, “You got mad skills baby” :D
I saw a segment on a show this a.m. which said that a good way to save money for Christmas shopping is to “shop your pantry”, instead of going to the store. Being a food blogger, I’m always at the grocery store $pending way too much. So, I decided to use what I have in the fridge for today’s lunch post.
I made a whole roast chicken the other night, and I had all sorts of fresh veggies in the crisper drawer. So I came up with this curried chicken salad recipe. I really like that it’s low cal, & full of veggies!
In a mixing bowl, combine:
1/2 cup organic, plain yogurt
2 tblsp organic mayo
1/4 to 1/2 tsp curry powder
1 small shallot, chopped
juice of 1/2 fresh lemon or lime
1 tablespoon honey
a pinch of dry parsley, or, better yet, some fresh chopped parsley (I only had dry)
salt and pepper
1/2 cup raisins
Chop 2 persian cucumbers, 2 stalks celery, & leftover chicken into cubes
Grate one large carrot
Toss all the cubes ingredients into the dressing and serve on toast with mixed greens.