Thursday, July 25, 2013

Curried Cranberry Chicken Salad

I'm heading to a party.

A party with presents and pizza and cake and Nathan in a speedo.

It's a birthday party for Benjamin!

Yes, my adorable nephew turns three this weekend and we're going to celebrate.  There will be water games and animals (no, not a petting zoo, just our dogs Sam and Annabelle, so yeah, I guess a petting zoo) and candles (three big special candles) and balloons. 

Our little getaway starts in t-minus two days with the four hour roadtrip north.  The drive usually starts out with me driving (Nathan sleeping), then Nathan driving (me reading while Nathan is ready to chat, reading)-- ps currently reading Dark Places by Gillian Flynn (Gone Girl).  Very good.  Excellent writing but a bit on the morbid side.  Dark, I suppose. 

Before I headed out, though, I was hoping to share this quick and easy chicken salad with you.  (Sorry, not exactly cake and pizza but it's a perfect summertime treat, nonetheless).  Simply chicken tossed with celery, green onions, dried cranberries, and a dash of curry powder, it's a healthy meal that keeps Nathan trim for that speedo. 

Curried Cranberry Chicken Salad

Serves 2-4 (about 3-4 cups)

1 large chicken breast, cooked and chopped (mine was about 10 ounces)
2 sticks celery, chopped
2 green onions, sliced
1/3 cup dried cranberries
1 (5.3 ounce) container plain greek yogurt (I used Oikos)
1/2 teaspoon dried italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon curry powder

Mix chicken, celery, green onions, and cranberries in medium size bowl.  In separate, small bowl, mix yogurt, itailian seasoning, salt, pepper, and curry powder.  Pour yogurt mixture over chicken mixture and toss to coat.  Refrigerate for one hour before serving.

Chelsea Original :)

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