Curried Chicken Salad
1 lb. cooked chicken, in pieces
8 oz. sugar snap peas, blanched and sliced
1 red bell pepper, diced
½ red onion, slivered
1 c. walnuts, chopped
3-5 stalks celery, sliced
3 T. chia seeds
½ c. mayonnaise
½ c. plain yogurt (substitute equal amount mayo or non-dairy yogurt to make dairy-free)
1-2 T fresh ginger, minced
1 T. good-quality curry powder
1 large whole garlic clove, peeled and crushed
Salt, pepper, and hot pepper flakes to taste
Toss salad ingredients together. Combine dressing ingredients and mix well. Toss with salad. Add more yogurt or mayonnaise if necessary. Best when refrigerated for several hours before eating. Serve on toast, chips, or use to stuff an avocado or tomato half.
Again, the ingredients are more recommendation than recipe. Shredded carrot is nice, as are halved fresh grapes, and a diced fresh jalapeño would be a lovely addition.