Summer is finally winding down. I’m watching the weather like a hawk, hoping through sheer will that the 80 and 90 degree weather will be behind me very soon. Actually, I’m pretty sure I jinxed myself last week. I posted a screen shot on Facebook of the gorgeous 70ish forecast for the week, knowing damn well that I was rubbing it in my Austin friend’s faces. And what happens? In the 90s the week after! That’s what I get.
So, the fan is still blowing and the oven remains vacant. No soups, no lattes, no roasts. Simple and fresh. Copious amounts of berries and peaches are still being stuffed in my face. I’m not complaining…yet.
For the past couple months I’ve been making this curry chicken salad every week and keeping it in the fridge for lunches. It’s so good. For real. Lean chicken, lentils, curry powder, Greek yogurt, coconut milk, cilantro, toasted almonds…I mean, seriously, what’s not to love? Unless you’re one of those people who think that cilantro tastes like soap. That’s a thing, I hear. In this case, just leave it out.
Coconut Curry Chicken Salad
• 2 cooked chicken breasts, diced (I use this method)
• 1/3 cup cooked lentils (I use this method, but cooked in chicken or veg broth)
• 1/3 cup Greek yogurt (I use 2%)
• 1/4 cup coconut milk, full fat
• 1 tbsp curry powder
• Juice of 1/2 a lime
• 1/4 cup toasted almonds (I use this method)
• 5 green onions, thinly sliced, white and light green parts only
• 2 tbsp cilantro, minced
In a large bowl, whisk the yogurt, coconut milk, curry, and lime juice. Season with salt and pepper. Add the rest of the ingredients and toss. Check for seasoning.