Some of my best memories involve sharing a meal, a drink or a sweet. But it is funny how foods that are not memorable at the time become a source of nostalgia later on. For example, when I was studying at the school of public health, the daily grind had curry chicken salad sandwiches for sale. I ate them, just like I ate many things on-the-go, in between classes or to get me through a study session. At the time, it was just a sandwich, but now I have fond memories of eating them. So today, I embraced that nostalgia, and made me some chicken salad... a heavily adapted version of the Pioneer Woman's recipe.
1 1/4 pounds Chicken, cooked and diced
4 whole ribs of celery, chopped
1/4 cup sliced almonds
3 Tbsp light mayonnaise
3 Tbsp light sour cream
1/3 cup So Delicious almond milk creamer
1 Tbsp curry powder
Salt & pepper, to taste
Mix together mayonnaise, sour cream, almond milk creamer, and curry powder until well combined.
Combine chicken, celery, and almonds in a large bowl, Pour curry dressing over the top. Fold together with a rubber spatula. Make sure it's all combined, then add more of whatever it needs.
Chill for several hours. Serve on lettuce, or with juicy grapes on the side. Makes 5 entree-size portions, but portions are likely smaller on a sandwich or on a bed of lettuce.
Adapted from: http://thepioneerwoman.com/cooking/curried-chicken-pasta-salad/
Allergens: Nuts (almonds), milk, egg
Nutrition (1/5 recipe): 270 calories, 15 g fat, 4 g saturated fat, 76 mg cholesterol, 722 mg sodium, 196 mg potassium, 7 g carbohydrates, 2 g fiber, 2 g sugar, 28 g protein, 3% vitamin A, 6% vitamin C, 5% calcium, 8% iron
Cost (1/5 recipe): $2.16
P.S. This chicken salad has been delicious on a bed of lettuce, on a bagel, or by itself. But, next time, it would be interesting to substitute some of the sour cream or mayonnaise for greek yogurt.