Curry Salad 2-ways

Oh hello Summer!

Want an easy, no-cook SUMMERY lunch idea? Of course you do!

Drum roll please…

Chicken or Chickpea Curry Salad
It’s full of satisfying protein, mood-lifting curcumin and gut-healing probiotics.

>> RECIPE <<
Mix together 1/2 cup 2% plain Greek yogurt + 2 tablespoons curry powder + 2 tablespoons 100% fruit apricot jam. ​
Stir in 3 cups grilled, chopped chicken OR 2 cans (15oz each) rinsed, drained chickpeas + 1/2 cup slivered almonds + 1/2 cup chopped green onions + 1/4 cup raisins.
​
>> Notes <<

Makes 6 servings. Keep extras in a covered container in the fridge for up to 5 days.

Nutrition stats per serving (w/chicken): 200 calories, 1g saturated fat, 13g carbs, 22g protein, 3g fiber, 0g added sugar.

Nutrition stats per serving (w/chickpeas): 220 calories, 1g saturated fat, 29g carbs, 10g protein, 8g fiber, 0g added sugar.

Vegan-friendly option: Make the chickpea version and swap yogurt to plant-based yogurt.

Even more options: Try hard-boiled eggs or tuna in place of the chicken or chickpeas.

>> How To Enjoy <<

Scoop onto a leafy green base

Serve in a sprouted whole grain wrap w/ veggies

​Enjoy w/ multiseed crackers for picnics, parties & rosé happy hours

Looking for another easy, no-cook SUMMERY lunch? Try my >> TAHINI TWISTER <<

Want to slim down your summer side dishes? Check out my tips on >> Good Morning America<<