Curry Chicken Salad

This recipe is great for using up leftover cooked chicken. It doesn't matter if its grilled, baked or poached- it's perfect for chicken salad. Make this ahead of time for a picnic, as an hors d'oeuvre or for lunch.

SERVES 4

INGREDIENTS

2 1/2 c cooked chicken, lightly shredded or cubed

2 stalks celery, diced or cut into 1/4 in. thick slices

1/2 c red grapes, halved

1/4 c sweet onion, diced

1/4 c sunflower seeds

1 T curry powder

1 t cayenne

1/3 c mayonaise

2/3 c plain Greek yogurt

salt and pepper to taste

1. Mix everything together in a large bowl. Chicken salad can be made to taste so adjust any of the ingredients as you please. 

2. Serve cold with crackers, in a lettuce wrap, or on a sandwich. Keeps in the refrigerator for up to a week. 

Simple Sandwich: Tomato and Avocado on Italian Bread

SERVES 2

INGREDIENTS
4 slices Italian bread, toasted
2 T mayonaise
1 avocado
cheery tomatoes
salt and pepper

Spread 1/2 tablespoon of mayonaise on each slice of bread. Mash an avocado and spread 1/4 of it on each slice. Cut the cherry tomatoes in half and put them in a single layer on the sandwich. Sprinkle the tops of all 4 open-face sandwiches with a little salt and pepper.