This curry chicken salad from Fresh, Fit, & Healthy is the ultimate busy (or lazy) runner’s lunch.
When you make a standard sandwich, you need to take out the meat, the cheese, the veggies, the condiments, the bread. You build the sandwich, and then you need to put away the meat, the cheese, the veggies, the condiments, the bread.
Surely I cannot be the only person who finds this to be a lot of work, especially when I’m rushing to pack something on my way out the door after a morning run.)
Once this salad is prepared, you just pile a couple scoops on a slice of bread or into a pita, and you’re done.
And, it’s pretty easy to prepare, especially if you get one of those pre-cooked chickens from the grocery store. You just need some time for chopping and stirring, and a big bowl. It makes enough for a week’s worth of lunches, and you’ll be getting a nice protein and fibre fix every time you have a serving. Try it, and you’ll curry favour with your taste buds.
Curry Chicken Salad with Apples and Celery
Recipe adapted from Fresh, Fit, & Healthy by Sarah Grace
What you’ll need:
5 cups shredded chicken or turkey
2 cups diced red apple
2 cups chopped celery
¼ cup diced red onion
1 cup nonfat or lowfat Greek yoghurt
¼ cup mayonnaise
1 tablespoon curry powder
¼ teaspoon red capsicum
Salt and pepper to taste
How to make it:
Mix apple, celery, red onion, and meat in a large bowl.
In a small bowl, mix the yoghurt, mayo, curry powder, and red capsicum.
Add the contents of the small bowl to the large bowl, and combine well.
Add salt and pepper to taste.