Lunch time at our place is simple and straightforward. Usually, the meal consists of something that can be put together in a flash, with very little work. I often find myself peering into the fridge around 11:30am, wondering what we can make from leftovers and pantry staples.
This curried chicken salad is very versatile, and makes a great summer lunch. It’s quick and easy to throw together, especially if you use canned chicken. Typically, chicken salad involves mayonnaise, but I prefer using plain yogurt which adds a slight tang.
Chicken salad doesn’t seem very exciting, but this one makes a frequent appearance at our family lunchtime to rave reviews. Serve it on a bed of salad greens, or as a sandwich or wrap. Add in a side of fruit smoothie or sweet pickles, and you’ve got yourself a pretty good meal.
Curried Chicken Salad
2 cups chicken meat, cooked and chopped
1/2 cup plain yogurt
1 stalk celery, chopped
1/4 cup diced onions
1/4 cup almonds, roasted and chopped
1/4 cup diced apples
1/4 cup dried cranberries
1-2 tablespoons curry powder
salt & pepper to taste
Mix all ingredients in a medium bowl. Refrigerate for a few hours, and serve chilled or at room temperature. Makes 4 servings.