Curried Chicken salad ingredients

Curried Chicken Salad

One of my absolute favorite quick meals for Sunday meal-prep day would have to be curried chicken salad. All of the flavors and textures mix so well together, it ends up being a treat for my lunch all week long. Although I tend to stick to the recipe posted below, I love to mix it up with new ingredients and textures. Make this on a Sunday (and if it lasts) you’ll have an easy grab and go lunch all week long.

Serve this on whole wheat crackers, in lettuce wraps, in baby bell peppers or a tomato, or just eat it on its own!

Curried Chicken Salad

  • Servings: 4-6
  • Difficulty: easy
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  • Meat of 1 rotisserie chicken, shredded (skin removed)
  • 1 honey crisp apple, diced
  • 3 stalks celery, sliced into half-moons
  • 1/2 cup of red seedless grapes, sliced in half
  • 1/4 cup sliced almonds
  • 1/2 cup plain yogurt (or mayo…or 1/2 mayo, 1/2 yogurt)
  • 1/2 cup loose cilantro leaves, coarsely chopped
  • 3 green onions, diced
  • 2 Tbsp. curry powder
  • 1 Tbsp. turmeric
  • 1 tsp. salt
  • 1 tsp. pepper
  1. Prep all of the meat, veggies, and fruit
  2. In a bowl, mix yogurt and spices. Taste and adjust spices if necessary.
  3. Mix in meat, fruits, and veggies.
  4. Stir well until combined.
  5. Serve immediately or chill in refrigerator until ready to eat.

*Will keep for about 5 days covered in refrigerator. 

 

Cheers!

 

xoxo, Megan

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Spaghetti Squash Chow Mein

After a busy Sunday (and losing an hour of sleep for daylight savings time), all I really wanted for dinner was Asian inspired take-out. While it would have been easy to contact the nearest restaurant for delivery, I opted to “stay strong” and stick with my efforts for healthy eating. This recipe is “take-out” inspired but easy on the waistline and pocketbook. It would pair nicely with some fresh spring rolls or bbq chicken skewers.

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Spaghetti squash chow mein

  • Servings: 4-8
  • Difficulty: easy
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Ingredients

  • 1 medium spaghetti squash, roasted with “noodles” removed 
  • 1 small white onion, diced
  • 6 stalks of celery, chopped into half moons
  • 4 cups of coleslaw mix (or finely chopped green cabbage)
  • 1/2 cup of grated carrot
  • 3 cloves of garlic, minced
  • 1 Tbsp of fresh ginger, minced
  • 1-2 Tbsp of coconut oil (or another high-heat oil)
  • Optional vegetables: broccoli, snap peas, red bell pepper, water chestnuts, bok choy

Sauce:

  • 1 Tbsp sesame oil
  • 1/8 cup gluten free tamari sauce
  • 2 Tbsp raw honey
  • 1 tsp red chili flakes

Directions

  1. In a large pan or wok, heat coconut oil over medium heat. Once warm, add onions, celery, garlic, ginger, carrots, and coleslaw mix (+other vegetables) and sauté for 4-6 minutes or until onions translucent and cabbage slightly wilted. (You may have to cook in batches depending on your pan size).
  2. While vegetables are cooking, mix sauce ingredients in a small bowl.
  3. Once vegetables have reached the desired softness, add in spaghetti squash noodles and mix gently.
  4. Slowly add sauce to the pan and toss the vegetables to coat throughly.

Hope you enjoy! Please share your thoughts!

Happy cooking!

XoXo, Megan