make-ahead lunch: curry chicken salad

I've been hearing from some friends lately that they want more healthy options of what to eat for lunch.  Something that they can make ahead of time that maybe lasts for a few day so they don't have to make something new everyday.  

If you're a foodie like me that loves to think about what they are going to eat for their next meal and the highlight of their day is eating lunch (and then dessert :))... you probably don't have a problem with making a tasty and fantastic lunch!  But I've learned that not everyone thinks ahead and dreams about food, so when lunch time rolls around, there might not be great options on hand.

So I'm going to start posting more lunch options... hopefully things that stay fresh and tasty for a few days (if you are the kind of person that's ok with leftovers!).  This first recipe for chicken salad is good for a couple days, but probably not too much more than that since there is avocado in it.  Of course you could always leave the avocado out and it might stay fresher longer.

curry chicken salad

Ingredients:

1/2 c. plain fat-free yogurt

1/4 c. mayo (I like the kind that's made with olive oil)

juice from 1/2 lemon

2 tsp fresh oregano (or 1/2 - 1 tsp dried)

1/2 tsp curry powder

1/4 tsp tumeric

1/4 tsp paprika

1/4 tsp celery salt (or garlic salt or regular salt)

2 chicken breasts - cooked and cut into cubes

1 avocado - cut into cubes

1/2 c. grapes - cut in half

1/3 c. chopped walnuts

2 T minced onion

Instructions:

Mix together the yogurt, mayo, lemon juice, and seasonings.  Add in the chicken, grapes, walnuts, and onions.  Stir until combined.  Add in the avocado last and stir just a little more until it's coated with sauce.  Season with more salt and freshly ground black pepper to taste.

Refrigerate for at least an hour before serving.  

Yield:  4-5 servings

Eat over lettuce, in a tortilla, or make a sandwich!