Curried Chicken Salad

This is a quick and refreshing meal that can make for a great lunch.  Pears, curry powder, and crunchy romaine leaves are three ingredients that I salivate over, so to have them all in one bite is a little bit of heaven to me.  Hope you feel the same.

INGREDIENTS:

- 1 1/4 cups cooked and diced organic boneless skinless chicken breast (I cook my chicken like this)

- 4 tablespoons plain whole milk, or greek yogurt

- 4 tablespoons good quality mayonnaise (soybean and canola oil free, such as this kind, or even better, make you own!)

- 1 teaspoon freshly squeezed lemon juice, or to taste

- 2 teaspoons curry powder, or to taste

- 1 firm pear, or apple (I prefer pears, but apples are yummy too)

- 1 stalk celery, diced

- 1/3 cup dried cranberries

- 1/4 cup sliced almonds

- 1/2 teaspoon unrefined sea salt

- freshly ground pepper to taste

- bunch of romaine leaves

- optional: alfalfa sprouts 

DIRECTIONS:

1. In a large bowl, toss to combine chicken, pear, celery, cranberries, and almonds.

2. In a small bowl, whisk yogurt, mayonnaise, lemon juice, curry powder and sea salt until smooth.

3. Pour over the chicken mixture and toss to coat.  Scoop mixture onto romaine leaves, sprinkle pepper on top, and optional alfalfa sprouts.  Serve immediately and enjoy!

Approximately 3-4 servings

(Adapted recipe from here).