I know I’m not alone when I say my schedule and routine has been completely out of whack for the past two months.  I shower at random times of day, lunch is whenever I remember to eat, I haven’t put makeup or real pants on for weeks.  I’m still working from home for the foreseeable future but I’m going to make an effort to start getting back into at least part of my routine so it’s a little easier to acclimate back to society when the time comes, lol.

First step, start meal planning and prepping again.  It’s been a free for all since mid-March so time to get back at it!  Curry Chicken Salad is a great make ahead option for lunches.  I always have ingredients on hand to whip this up and it’s the perfect way to use up leftover chicken I have hanging out in the fridge.  Feel free to sub out the almonds and currants out for any nuts and dried fruit you have in your pantry.  Serve as a sandwich, in a wrap or with crackers for a quick, easy, healthy lunch!

Curry Chicken Salad

3 cups cooked chicken, chopped
¼ cup red onions, diced fine
½ cup slivered almonds (or any other nut you have around)
½ cup dried currants (or dried cranberries, raisins, etc)
1 cup mayonnaise
½ cup Greek yogurt (or sour cream)
1 Tablespoon honey
¼ cup mango chutney (leave out if you don’t have it)
1 Tablespoon curry powder
1 teaspoon garam masala
1 teaspoon turmeric
Salt & pepper

In a large bowl, combine chicken, onions, almonds and currants. Set aside.

In another bowl, mix to together dressing ingredients (mayonnaise through S&P). Combine with chicken. Taste for seasonings and adjust to taste (I always end up adding more garam masala because I LOVE it).

Source: Ruth’s Table, 2020.