Yogurt Chicken Salad

 

 

I will admit – I LOVE mayonnaise. Not just any mayo, but the Best Foods straight up bad stuff. I used to adore white sourdough sandwiches layered thick with mayo and salami. Mmmmm … but ever since learning how bad store bought mayo is, I have cut it out of my diet. (note, real mayo made at home or with real ingredients is just fine). The mayo I like from the store is made from soybean oil, high fructose corn syrup, corn starch, etc. All of these come from GMO crops. Your body can’t break down soybean oil well and treats it as a toxin, sending it straight to the liver. Anyways, this is a conversation for another day … I digress.

At the gym, I try to pretend I don’t know about store bought mayo and I often get myself a treat: the chicken salad snack. It’s soooo good. I KNOW it’s made with the addictive Best Foods mayo.  So I decided I have to take matters into my own hands and find a way to recreate this yummy dish without the mayo at home. Right now, I don’t have the time or interest to make my own mayo – although maybe someday I will and I will use the previous link when I do!  So for now,  I wanted to try a quick yogurt alternative. I played around, and this recipe is very similar and quite tasty. Would be excellent to make a huge batch and have it ready to go throughout the week for an easy healthy lunch.

Chopped cooked chicken breast (i used a costco rotisserie chicken)
Chopped red or green onions
Dried cranberries (trader joes and costco both carry brands that do not add sugar to their dried fruit!)
Sliced grapes
Chopped apple
Sliced almonds
Garlic powder or salt
Black pepper
Plain yogurt

Mix and determine amounts as needed. You can see my amounts in the picture. Play around with what suits your taste buds. Enjoy on bread or wrapped in lettuce!

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Coconut Lentil Soup

I cannot compete (nor do I want to) with the beautiful pictures and message of this meal.  So, PLEASE, check out Ashley’s post about feeding South African children on Not Without The Salt.  There is one more day to donate to her wonderful cause!  So many are hungry – but our eyes and ears have become numb to it.  As you sift around in your cupboards, thinking of what to make for dinner, consider those who have nothing to sift through.

2 Tbsp olive oil

1 large onion, diced

1 large carrot, diced

1 celery stalk, diced

1 red pepper, diced

4 garlic cloves, roughly chopped

salt & pepper

1 teaspoon ground coriander

2 bay leaves

pinch chile flake

2 tablespoons tomato paste

1 can (14 ounces) coconut milk

3/4 cup black Beluga lentils (I’m sure other types would be fine, you may have to adjust the amount of water and cooking time)

2 cups water

Plain yogurt

Heat the oil over medium-high heat in a large pot or Dutch oven. When the oil is shimmering add the onion, carrot, celery and red pepper along with a pinch of salt. Saute until the vegetables are tender and lightly golden, 7 to 10 minutes. Add the garlic, coriander, bay, chile flake and a few grinds of black pepper. Continue to saute for 3 minutes until fragrant and the garlic softens. Stir in the tomato paste and coconut milk. Scrape up the browned bits from the bottom of the pan then stir in the lentils. Add the water and 1 teaspoon kosher salt, bring to a boil then cover and reduce the heat to low. Simmer for 20 minutes, remove the cover and continue to simmer for 10 minutes or until the lentils are tender. Taste and adjust seasonings.

Garnish with fresh cilantro, shaved radish and a drizzle of olive oil or unsweetened yogurt. To our family, the yogurt MADE the soup come alive – highly recommend!!