Spicy Curry Chicken Salad

Want a refresher on how to make this?

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Makes 8-10 portions

INGREDIENTS

• about 3 pounds boneless, skinless chicken breast, poached, cooled and cut into small cubes or shredded

• 16 oz cottage cheese

• 2-3 tablespoons curry powder

• 2 teaspoon coriander

• 2 teaspoons garlic powder

• 1/4 cup rice vinegar

• juice from 1 lemon

• 1/4 red onion, diced small

• 4-5 stalks celery, diced small

• 2 cups green grapes, sliced in half

• 1 1/2 cups toasted unsalted cashews

• 1/2 bunch chopped cilantro

• 1 jalapeno chopped finely

• salt and pepper to taste

INSTRUCTIONS

To a blender, add the cottage cheese, curry powder, coriander, garlic powder, vinegar, and half the juice from the lemon. Blend until smooth along with some salt and pepper to taste— you may need to add a bit of chicken stock or water to thin it down—it should look like creamy greek yogurt.

To a large bowl, add the chopped onion, the remaining lemon juice and a hefty pinch of salt. Stir well and let this sit for 10 minutes before adding int he celery, grapes, cashews, cilantro and chopped jalapeño.

Add in the blended cottage cheese dressing and mix well to combine, then add in the diced chicken breast. Stir to coat all the chicken evenly, then give it a taste and adjust as needed with salt and pepper.

Serve in a wrap, sandwich, or lettuce cups!