Curried Chicken Salad

Plan Z Phase: This is a Z2 (ZReduction) recipe. This salad is a cinch to whip up. It tastes a bit exotic and has all the elements of a gourmet chicken salad without the fat and the guilt.

Servings: Serves 4

Ingredients:

• 1-1/2 pounds of chicken tenders
• 1 cup of chopped onion
• 1-1/2 cups of chopped celery
• 1 cup of blueberries
• Romaine lettuce or iceberg

For the dressing:

• 4 tsp of minced garlic (jar garlic will do)
• 1/4 cup of Dijon mustard
• ¼ cup of cider vinegar
• 2 tsp of curry powder
• 1 tsp of Truvia (stevia – sugar substitute)

Instructions:

Grill the chicken tenders until cooked through. I use my grill pan and do this on the stove, but you can also fire up the grill and cook them that way. Either way, it’s quick and easy.

While the chicken tenders are cooking you can make your salad. This is a version of a chopped salad so everything is cut up pretty small. Put the chopped onion and celery in a large bowl. Add the blueberries. When you cut up your Romaine you’ll shred it. I just cut the romaine hearts into long strips cutting across the lettuce. You can do this with iceberg lettuce too if you want. The amount of lettuce you use is up to you. I usually do at least 2 cups per person.

Put all ingredients for the dressing in a small blender and whiz.

Put the lettuce on top of the veggies and fruit. Toss thoroughly with the dressing and serve the warm chicken tenders on top.

If you are going to transport this salad I’d suggest you toss the dressing on the salad and keep the chicken tenders separate until serving.  You can also transport the dressing separately and toss just before eating. I’d do this if there is going to be an hour or more before eating.

Enjoy!

Cheers,