Many of my girlfriends and family are fun, awesome, and fabulous young moms, and though I’m still a few years away from little ones of my own, the idea of “mom friendly” dishes has popped up more than once. I was a pretty open minded eater as a little kid, but my brother on the other hand…ketchup and brown stuff only. Getting a vegetable across his plate was practically impossible. I’m surprised he survived toddlerhood without a bout of scurvy. So to help out these lovely friends of mine, I’m dedicating mondays to mom-friendly dinners that are easy to make, delicious for everybody, and all with some secret veggies folded in.
Curried chicken salad is a favorite of mine. It’s so flavorful, light, and easy to whip together. To make mine extra light, I switched out mayo for Greek yogurt, and added tons of fresh herbs. It’s the perfect lunch!
3 single poached chicken breasts, shredded
1 1/2 cups greek yogurt
1/4 cup cashews
1/2 cup celery, diced
1/2 cup grapes
1 1/2 tablespoons curry powder
1 teaspoon ground ginger
1/4 cup chutney
2 tablespoons chopped cilantro
2 tablespoons chopped green onion
2 tablespoons chopped basil
kosher salt and freshly ground pepper to taste
Combine all of the ingredients, except for the butter lettuce, in a bowl. Pop it in the fridge, and let it sit for a couple of hours, to let the flavors mingle. To serve, scoop some chicken salad into the lettuce, roll up, and enjoy!