‘Tis the season where I get to go out to the farm and help plant spring flowers! Yay!!! If you don’t know, I work for a local produce farm and greenhouse. Most of the year, I work in the greenhouse on the retail side. But, this time of year, I get to help on the planting side behind the scenes! My favorite. And my coworkers are pretty awesome and I love the few months I get to work with them at the farm. We like to blast country music (or the occasional Nelly throw back), sing and attempt to dance (while getting made fun of for lack of ANY type of rhythm), and enjoy the feeling of warm greenhouses. It is actually pretty funny because it will be 18 degrees outside, and we are in the greenhouses in shorts, tank tops, and sunglasses (and the obvious matching footwear: high socks and Timberlands). Then, we throw on our sweats and Carhartts, and run to the next greenhouse, then we strip down again. And so it goes all day. Yeah, we are quite the sight. If you want to see some girls in a riot of an outfit booty poppin and “rapping” to “Hot in Here” just swing on by. We will provide hours of entertainment. And you will laugh for days. Plus, you can work on your farmers tan with us! (Added bonus!!!)
Anyways, the point of my story is, I don’t have a microwave at work right now. So I am coming up with meals to eat, sans microwave. This curry chicken salad is my latest addiction. 1) I love curry powder 2) I recently discovered like 8 packs of wraps in my freezer and this salad goes great on them. Apparently, I thought there was going to be a worldwide shortage on wraps at some point and loaded up on them. Then I apparently totally forgot about said wraps because I just found them all stacked on top of each other in the bottom of the chest freezer. Hmm, sometimes I wonder how these things happen, haha. But, no worries, because I recently roasted 2 whole chickens, so I have large quantities of chicken to go with my large quantities of wraps. (See how these things happen…)
Now, as usual, I couldn’t just make chicken salad. I HAD to add something to it. So, I went for the chick peas. They go well with the curry flavor, and they just add another dimension. And more fiber! And they stretch out your meat! I also went with my veggie friends: onion, celery, and bell pepper. Because no chicken salad is complete without that crunchy goodness. As far as the creamy factor, I used mostly greek yogurt with a smidgen of mayo. I know, I know. MAYO?!?! But, in my personal preference, using 100% greek yogurt is just too thin, and slightly too tangy, for my taste buds. Adding that mayo thickens it up and gives it that taste that you expect out of chicken salad. Plus, I am content swapping the majority of the mayo out for greek yogurt, and still using a small bit. It is called compromise. Then I throw in a bit of lemon juice just to brighten it all up. Yum, yum, yum. This goes great in wraps, pitas, bread, or just with a fork if you are watching carbs! It would be really good in a lettuce wrap too. I normally put them in whole wheat wraps because they are easy to eat on the go without making a mess.
- 2 chicken breasts, cooked and shredded/diced
- 1 small onion, diced
- 2-3 stalks celery, diced
- 1 green bell pepper, diced
- 1 can garbanzo beans, drained and rinsed
- 2½ tablespoons curry powder
- 1 5.3 ounce plain greek yogurt or ⅔ cup plain greek yogurt (if you buy it in larger quantites)
- ⅓ cup mayo
- 1 tablespoon lemon juice
- salt and pepper, to taste
- In a large bowl, mix together chicken, celery, onion, and bell pepper.
- In a medium bowl, mash chick peas slightly. Add greek yogurt, mayo, lemon juice, curry powder, and salt and pepper. Stir until well combined.
- Add the curry powder/greek yogurt mixture to the chicken mixture. Stir until well combined.
- Serve cold.