Here's a recipe for chicken salad that I love! It's adapted from the cookbook Spices of Life by Nana Simonds (I bought this cookbook after hearing how much my friend Abby loves it). Serve with whole wheat pita pockets and lettuce. Don't be intimidated by the curry - it's not spicy, and gives the salad a great flavor!
3 slices fresh ginger
3 T rice wine
2 boneless, skinless chicken breasts
4 stalks celery, finely diced
3/4 # red grapes, rinsed and cut in half
1 mango, diced
3/4 c minced scallions
2 1/2 t black or brown mustard seeds (optional)
2 1/2 t top-quality curry powder (I like Archer Farms)
2 T fresh ginger, minced
3 cloves garlic, minced
1/2 c plain yogurt
1/2 c mayo
Romaine lettuce and pita pockets
1. Bring 1 qt water, ginger slices, and rice wine to a boil in saucepan. Add chicken breasts, partially cover, and return to a boil. Reduce the heat to medium-low and simmer uncovered about 12 minutes, or until chicken is cooked. Remove chicken and cut into 1-inch dice when cooled.
2. Toss the chicken, celery, grapes, mango, and scallion greens in a mixing bowl.
3. To prepare dressing: Heat a small skillet until hot. Toss mustard seeds (if using) and curry powder into pan and stir over medium-low until fragrant. In bowl, combine all of the dressing ingredients until smooth. Taste and adjust seasoning as necessary. Pour the dressing into the bowl with chicken and stir to coat.
4. Spoon chicken salad on top of bed of lettuce or into pita pockets and serve.