Healthy Chicken Salad.

Serves 2 · Prep: 10 min

Build Your Meal

Quality Protein
2 cooked chicken breasts, chopped, or 10–12 oz shredded rotisserie chicken

Non-Starchy Veggies
1 celery stick, chopped
2–3 cups side salad

Healthy Fats
1 Tbsp mayonnaise made with avocado or olive oil
2 Tbsp unsweetened Greek yogurt or coconut yogurt
2 Tbsp chopped almonds (optional)

Complex Carbs (Optional), choose one
1 small apple, chopped, stirred through
1 serving seed crackers (Mary's Gone Crackers, Top Seedz)
1 slice sourdough toast

Extras
1 tsp curry powder or more to taste, sea salt and black pepper

Make It

1. Mix the mayonnaise, yogurt and curry powder. Add a splash of water to thin it if needed.

2. Stir in the chicken, celery and almonds.

3. Season with salt and pepper.

4. Serve over your side salad, or use it as a filling in a Travel Sandwich.

Notes

• Use mayonnaise made of avocado or olive oil. Most jars are made with soybean or canola oil.

• Meal prep: it keeps two days in the fridge and gets better as the curry settles in.

• Spoon half the recipe over a No B.S. Salad. That is your Quality Protein and one Healthy Fat, so add your dressing as the second and skip the avocado.