This easy lunch recipe is quick and nutritious and an simple alternative to traditional chicken salad.
- 3 cups cooked, shredded chicken (I love to use The Best Whole Chicken in a Crock Pot recipe when I need cooked chicken)
- ½ cup plain yogurt
- 1 teaspoon yellow curry powder
- ½ teaspoon salt
- ⅓ cup loosely packed cilantro leaves
- 3 tablespoons toasted slivered or sliced almonds (optional)
Mix all ingredients together thoroughly. Serve on crackers (ak mak crackers pictured above) or bread and store leftovers in the fridge.
We recommend organic ingredients when feasible.
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