From summer sunshine and ample free time to benchmark testing and dry ice experiments, my life has done a complete 180 over the course of the past few weeks. The majority of my days now revolve around 29 fifth graders, and I love every lively second of it. While some might expect a certain mourning of my beloved college schedule to occur, I try to find the silver lining in every day, which isn’t very difficult to do, really. At least not yet!
First off, these kids are the reason I get my hiney out of my warm, cozy bed before the sun comes up. They make it all worth it. Secondly, my busy schedule helps me appreciate and savor the free time I do have now; it makes it all the more sweet. Take my twenty-minute lunch break, for example. If I brought a boring turkey sandwich every day, it probably wouldn’t be as delightful a break as, say, one that consists of some homemade (and healthy) chicken salad. Piled atop a bed of buttery lettuce or smushed into fluffy pita bread, this revamped lunchtime classic will be a welcome variation to your normal brown bag or drive-through routine. ¡Buen provecho!
- 4 small chicken breasts, cooked and diced
- ½ c mayonnaise or vegenaise*
- ½ cup plain greek yogurt, preferably low-fat
- 2 tsp curry powder, preferably Madras
- 2 celery stalks, chopped
- ½ cup red onion, finely chopped
- ½ cup dried apricots, chopped
- ½ cup walnuts, chopped
- salt and pepper to taste
- Poach chicken breasts in a pot of boiling water for about 8 minutes, depending on size. I usually take one out after 8 minutes or so and cut through the middle to make sure it's done. (You can also use any cooked chicken breasts that you may have leftover.)
- Let cool and cut into small cubes. Meanwhile, in a mixing bowl, combine remaining ingredients. Add chicken, then taste for seasoning and adjust if necessary. Refrigerate and enjoy!
Hi A,
I just bought a chicken today and was going to make my regular chicken salad. Instead I’m now going to make curry chicken salad! I love your website, clever name!! Great photos!