Amazing Curry Chicken Salad!

You guys are going to LOVE this recipe!! .... My boyfriend and I went the Keys a few months ago and on our last day we went on this day-long sailboat trip complete with snorkeling, kayaking, and a delicious lunch with a chicken salad that was to die for! After that, I set out on a mission to find a chicken salad recipe that came close to resembling the one we had on that gorgeous, sun-filled day.

It took some mixing and matching but I think I've come really close!

Whether it's on a bagel, a whole wheat wrap, or by itself, I really think you, your family and friends are going to make this recipe one of your favorites!

Curry Chicken Salad

Ingredients:

• 1 whole rotisserie chicken, cooked
• 1 cup of mayo* (Hellman's is pretty tasty)
• 1 cup of non-fat plain yogurt
• juice of 1/2 a lemon
• salt and fresh pepper
• 1/3 cup white wine (I used a chardonnay I had opened the day before)
• 1/4 cup Major Grey's chutney (in the bbq sauce area of grocery store)
• 3 tbsp curry powder
• 2 large celery stalks, medium-diced
• 2 scallions, chopped, white and green parts
• 1 to 2 tbsp of fresh dill, chopped (I love dill! I think I put close to 3 tbsp)
• handful of grapes, green or red, cut in halves
• 1 cup of walnuts, roughly chopped

*Although regular mayo is higher in fat, most of it is unsaturated fat and the ingredients are a lot more straight-foward and simple compared to low or fat free mayo which has things like cellulose gel and modified corn starch. Not my cup of tea.

Instructions:

1. Grab the chicken. Remove and discard the skin. Then remove the meat from the bones and cut into large bite-size pieces. Place the pieces in a large bowl and lightly season with salt and pepper. Add the lemon juice and fresh dill and give it a stir to make sure all the pieces are evenly coated. Set aside.

2. In another medium bowl, combine the mayo, yogurt, wine, chutney, curry powder, and about 1/2 tsp of salt. Blend well.

3. Combine the chicken with enough dressing to moisten well. Then add the celery, walnuts, grapes, and scallions and mix well. Refrigerate for at least an hour before serving.

Enjoy!!! :)

Beans, Beans, They're Good For Your Heart

... the more you eat, the more you increase your dietary fiber intake. What? ;) But seriously, this fresh summer recipe is packed full of fiber, protein, antioxidants, and vitamins A and C! Enjoy!

Three Bean Salad

Ingredients:

• 1 15oz can of red kidney beans, rinsed and drained
• 1 15oz can cannellini (white kidney) beans, rinsed and drained
• 1 15oz can chickpeas (garbanzo beans), rinsed and drained
• 2 celery stalks, finely diced
• 2 cloves of fresh garlic, finely diced
• 1/2 red onion, finely diced
• 1 red pepper, finely diced

Ingredients for Vinaigrette:

• 4 tbs white wine vinegar
• 3 tbs extra virgin olive oil
• 1 tbs dried oregano
• juice of half a lemon
• salt and pepper to taste

Instructions:

1. In a large bowl, mix together the beans, red pepper, celery, and red onions.

2. In a separate small bowl, whisk together the white wine vinegar, olive oil, lemon juice, garlic, and oregano. Add the vinaigrette to the bean salad and mix well. Add salt and pepper to taste.

3. Chill in the fridge for at least an hour to let all the flavors mingle.