My curried chicken salad

As someone who is very careful not to waste (any) food that I buy, I like to keep canned chicken or salmon in my pantry. That way I can use it when the craving arises and not get anxious about it going bad. Thus, chicken salad is a practical meal to make and last for several lunches of the week. It’s versatile and can be enjoyed on whole wheat sandwiches, mixed green salads, on flatbread crackers, lettuce wraps, or straight out of the bowl.

I have come up with my perfected chicken salad, — a mixture of fruity, cool and spicy flavors. Crisp apples, chewy dried apricots, crisp onion and celery, creamy tart yogurt, and warm curry and garam masala. I ate mine for lunch in big lettuce leaf wraps, making for a light and refreshing midday meal.

Fruity curried chicken salad

1 12.5-oz can white chunk chicken (I found Costco’s Kirkland brand to be the best- with big solid chunks of white meat)

¼ cup plain Greek yogurt

1 t spicy mustard

½ t curry powder

¼ t garam masala

½ apple, chopped

¼ cup onion, chopped

¼ cup celery, chopped

¼ cup chopped dried apricots or golden raisins

Salt + pepper to taste

These measurements are all estimations; I’m not sure of the exact proportions I used. Just throw everything together in a bowl, adding more of what you like, different fruits or veggies, more spice, less spice, whatever tastes good! Make it your own. Stir together with a fork, season with salt and pepper and enjoy.

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