Live Well Lakewood Recipe

Curried Chicken (or Tofu!) Salad
By Rachel Anzalone, CNHP
Serves 4

16 oz cooked chicken breast, cut in ¾ inch cubes
- or - 16 oz extra firm tofu, pressed and cubed
1 cup either low fat, olive oil or soy mayonnaise
1 tsp ground ginger
2 tsp curry powder
1 cup diced celery
½ cup toasted pecans, chopped
1 cup seedless grapes, cut in half
¼ cup minced fresh flat-leaf parsley
Sea salt and fresh ground pepper

Place mayonnaise, ginger, and curry powder in a medium bowl and stir to combine. Add chicken, celery, pecans, and grapes into the mayonnaise mixture and stir to combine add the parsley and stir. Season with salt and pepper to taste.  Serve over green salad, in halved avocado bowl, or on sprouted grain bread.