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
- 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
- Prep all of the meat, veggies, and fruit
- In a bowl, mix yogurt and spices. Taste and adjust spices if necessary.
- Mix in meat, fruits, and veggies.
- Stir well until combined.
- Serve immediately or chill in refrigerator until ready to eat.
*Will keep for about 5 days covered in refrigerator.
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.
Spaghetti squash chow mein
- 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
- 1 Tbsp sesame oil
- 1/8 cup gluten free tamari sauce
- 2 Tbsp raw honey
- 1 tsp red chili flakes
- 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).
- While vegetables are cooking, mix sauce ingredients in a small bowl.
- Once vegetables have reached the desired softness, add in spaghetti squash noodles and mix gently.
- Slowly add sauce to the pan and toss the vegetables to coat throughly.
Hope you enjoy! Please share your thoughts!