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Simple Curried Chicken Salad

I haven’t posted in months, but since I just survived my SEVENTH Chicago winter, I am in the mood for crispy salads and fresh ingredients!

I am also, quite frankly, pretty sick of being diabetic right now, and feeling sad that I can’t subsist on a diet of Italian-style thin crust pizza and ice cream (not that anyone really can, but the blood sugar swings are affecting my mood).

So, I dragged myself to the grocery store after a week of resisting it, did some batch-cooking, and I’m already feeling healthier and more motivated. My blood sugars are liking it, too.

See below for my lunch all week (and sometimes dinner):

1-2 cooked, chilled chicken breasts, shredded or chopped
1 small apple, chopped (Granny Smith are good, or last night I used Gala, since that’s what I had)
1/2 cup dried cherries or raisins (or some other tart, dried fruit – the cherries are great!)
1/4 cup chopped red onion
1/2 cup chopped celery (optional)
1/2 cup chopped walnuts

Dressing:
1 cup plain Greek Yogurt (personally, I go for the full fat version, but it’s your choice)
2 T (or more) curry powder – (just keep tasting until it’s at your desired flavor)
1 T honey or agave (optional – I made it without and it was perfectly fine)

That’s it! You can add/subtract ingredients as you choose. I basically guess-timate, you can’t go wrong.

I serve it over crispy romaine lettuce.


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