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 [1] 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 [2] 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