Crunchy, fresh, and full of flavour, this twist on chicken salad is a nice change from the usual. Use a rotisserie chicken or leftover chicken if you have some, and serve with some warmed pita on lettuce, or in melon halves. We also liked it stuffed in pitas with sprouts or rolled up in a flour tortilla. Teens may even enjoy this in their lunches for a change!
Ingredients:
Salad:
2 cups diced cooked chicken
2 cups chopped celery
1 cup red bell pepper, seeded and chopped
1 cup green bell pepper, seeded and chopped
1 cup chopped mushrooms
1/2 cup coarsely chopped toasted almonds (optional)
1/2 cup red seedless grapes, halved
1/2 cup snow peas, lightly steamed
1/4 cup chopped fresh parsley
1/4 cup chopped red onion
Dressing:
2/3 cup light mayonnaise
1/2 cup soft cream cheese
1/2 cup plain yogurt
2 tsp curry powder
1 tsp to 1 tbsp honey, to taste
2 dashes Tabasco sauce
salt and freshly ground pepper
In a small bowl, mix together all the dressing ingredients and set aside.
Combine all the salad ingredients together in a large bowl. Toss with the dressing and serve either in wraps, in melon halves, or by itself.
Serves 8
Adapted from Food to Grow On
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