Curried Chicken Salad with Green Apples and Pecans

A delicious recipe for wraps and sandwiches.

Back in June, I helped make all of the food for my niece’s wedding and this recipe was one of my favorites on the list. Its tastiness was widely appreciated. It was also a welcomed chilled dish as it was nearly 90 degrees out.

At least, I used a similar recipe…

Curried Chicken Salad Ingredients

I must confess that most of the time I do not follow recipes, especially for my own creations. My cooking involves a little of this, a lot of that, and ‘Wait…what did I do last time?’

Anyway, this Curried Chicken Salad is amazing. It’s crunchy, flavorful, a bit spicy, and full of veggies. Also, being that I used yogurt as the creamy base, I feel awesome after eating the whole bowl. Jk, I didn’t eat the whole bowl.

This recipe is a great creation to make ahead for lunches or large batches for parties. The ingredients hold up really well in the refrigerator for a couple of days.

Curried Chicken Salad with Green Apples and Pecans

Curried Chicken Salad with Green Apples and Pecans
Servings: 3-4

1 chicken breast, cooked, cooled, and shredded
1/2 cup diced celery
2/3 cup diced green apple
1/2 cup diced red bell pepper
1/4 finely diced red onion
1/2 cup chopped pecans

Handful chopped cilantro
Handful of chopped scallions/green onion ends
2/3 cup plain whole milk yogurt (fat is good!)
1/2 tsp chili powder
1/4 tsp cayenne pepper
1/2 tbsp curry powder
1/2 tsp salt

large flour tortillas
romaine lettuce hearts 

1. Cook and cool chicken breast. 
2. Thoroughly mix yogurt, spices, cilantro, and green onion together. Taste. Now, I like the amounts above, but feel free to add more spices for a fuller flavor if you feel it needs it. 
3. Chop and dice the celery, apple, bell pepper, red onion, and pecans. Shred the chicken breast once it's cooled. 
4. Combine chopped ingredients and yogurt mixture. Stir until everything is evenly coated. 
5. Eat! You can serve this a few ways. Most of the time I make a wrap with a flour tortilla and romaine lettuce, or I just make lettuce boats with romaine. You can also serve on dollar buns or in pita pockets. In all scenarios romaine lettuce is needed for that extra crunch.  

If you enjoyed this recipe, definitely check out my other edible masterpieces!

Veggie Packed Egg Bake

Perfect high fiber and protein breakfast recipe.

I learned a long time ago that I can’t eat really sugary things in the morning anymore. I used to inhale cereal, but as I got older I became shaky and starving an hour later. Protein and fat are my new best friends!

Eggs are a morning staple. Protein keeps me full until lunch and throwing in a crap ton of veggies provides flavor and fiber. And then cheese. Always cheese.

Veggies for Veggie Packed Egg Bake

Veggie Packed Egg Bake
Servings: 1-2

2 large eggs
1/4 cup water
1/4 tsp salt
Sprinkle of pepper and red pepper flakes
2 white mushrooms, diced
1/4 diced red bell pepper
2 green onions (just the whiter halves for more flavor ), diced
Handful of spinach, finely chopped
1/4 to 1/2 cup shredded cheddar cheese 

1. Preheat the oven to 425 degrees F. 
2. Whisk two eggs, water, salt, pepper, and red pepper flakes in a bowl. Set aside. 
3. Chop your veggies and stir into egg mixture. 
4. Butter or oil the sides of a bread loaf pan. 
5. Pour egg mixture into pan and top with a layer of cheddar cheese. 
6. Bake uncovered for 15 to 20 minutes, or until the cheese is melted and starts to brown a little. 
7. Serve! This would be a perfect recipe for brunch. Serve with fresh fruit, bacon, etc.. 

If you like this recipe, make sure to check out my other edible masterpieces!

Veggie Packed Egg Bake

Teriyaki Salmon un-Sushi Bowl

A recipe for hungry sushi lovers who don’t want to eat raw fish.

I love this recipe on hot days. The raw veggies are a perfect cool crunch. If you enjoy sushi, but don’t have the patience to actually roll up your ingredients or mess with raw fish, this recipe is for you.

Also, I eat a lot of veggies and I’m always saddened when I can’t fit more into my rolls. Throwing it all into a bowl solves my problem.

Teriyaki Salmon Sushi Bowl

Teriyaki Salmon un-Sushi Bowl
Servings: 1 1/2 to 2 (But I ate the whole bowl, so maybe 1.)

General Ingredients:
1/2 peeled and sliced cucumber
1/2 large grated carrot
1/2 cup finely shredded red cabbage
1 sheet of nori (toasted seaweed)
Sprinkle of sesame seeds
1/2 cup white rice

Teriyaki Salmon:
1 tbsp brown sugar
2 cloves garlic
2 tbsp soy sauce
1-2 salmon fillets (I used 1 1/2 for this recipe. If you use more than 2, increase the sauce amount.)

Spicy Mayo:
1 tbsp mayo
1/2 tbsp Sriracha 

1. Start cooking rice according to package directions. I use a rice cooker. Love those things. 
2. Mix teriyaki sauce (brown sugar, garlic, and soy sauce) and set aside. 
3. Mix spicy mayo (Sriracha and mayo). Set aside. 
4. Chop your veggies and tear up the sheet of nori. The ratios I use might be excessive for normal people. I just really love veggies. Decrease your amounts as desired. 
5. Cook salmon in a lightly oiled pan on medium heat. Cook 3 minutes on each side. Once you flip to the second side, wait a minute and then pour teriyaki sauce in the pan. Cover for the remaining couple of minutes. Once cooked, flake the fish in the pan and stir it around in the sauce. 
6. Your rice should be done around this time. Plate your ingredients and enjoy!


If you enjoyed this recipe, check out my other edible masterpieces!