Now that I have a working fridge again, I was able to resume our normal Monday morning routine, which includes all the regular grocery stops. This also means a quick-fix for lunch, because I don’t have time (after getting home) to make something elaborate and still get the kids down for naps at their regular time.
I gotta be honest about two things: (1) My mom should really be credited with this recipe, as she made something similar for me a couple of years ago and I’ve made a hundred variations of it since, and (2) the secret to the recipe is really in the “dressing”. Aside from the chicken, all the other ingredients can be interchanged with others and still you’ll have great results.
But here’s how I made it today…
Curried Chicken Salad Wraps
about 1/2 of a rotisserie chicken (or similar amount of leftover cooked chicken), diced
A very small handful of dried cranberries
Finely chopped zucchini
Two heaping tablespoons mayonaise (homemade soy-free is best)
one teaspoon raw, unfiltered, local honey
1/4-1/2 tsp curry powder (depending on how much curry flavor you like)
1 diced avocado
Romaine lettuce leaves
Combine all ingredients (except lettuce and avocado) in a mixing bowl. Scoop chicken salad into lettuce wraps and sprinkle with diced avocado.
It’s really THAT easy!
As I said, there are endless variations with this recipe. I prefer it with chicken (rather than other meats) but you can switch the cranberries for diced apples or sliced grapes, you can add chopped celery or onion instead of zucchini, you can omit the avocados, you can sprinkle it over torn lettuce for a more “traditional” style salad… whatever you like! It’s really the curry/honey combination that makes this fabulous. Hope you enjoy it too!