Today, apparently, we’re going for a food theme. Why? Well, cuz I’m tired of lookin at my ass and seeing double. So I’m keeping a food diary for myself (on paper – no details for you!) and looking for ways to modify my favorite recipes. Today, we’re serving Curried Chicken Salad. I’m just waiting on my jasmine rice to cook.
Curried Chicken (or) Tuna Salad
1/2 tsp dried onion
1 1/2 tsp lemon juice
2 Tbs mayo
1 tsp Soy sauce OR Bragg’s liquid aminos
1/2 tsp curry powder
1 can tuna, drained OR
1 boneless chicken breast cooked and chopped
1/2 can (4 oz) water chestnuts
1 stalk celery, chopped
Mix onion, lemon juice, mayo, Bragg’s and curry powder in a bowl, then add tuna (or chicken), water chestnuts, celery and toss.
Serve with rice or salad greens.
OPTIONAL Add-ins:
1 apple, chopped
1/2 C slivered almonds
1/4 C currants
1/4 C chopped pecans
Ooh – this just in. I’ve got an entire bag of figs to cook with! YAHOO! More new recipes to try!
That actually sounds yummy!!