[I promise this is more appetizing than the awful picture shows.]
This is one of those recipes that I invented back in my single days and has manifested itself in various forms over the years. I’ve adapted it quite a bit to meet the not-picky-but-has-certain-preferences palate of my husband. Mayonnaise [he loves] has been added; almonds and celery have been omitted [but, if you’re so inclined, I think they are awesome in this].
This would be great for a ladies luncheon or a light dinner. Although it’s best when first made, it does keep fairly well for a few days, so make up a batch and snack on it throughout the week.
Blueberry Curry Chicken Salad
2 cups cooked, shredded chicken
3/4 cup blueberries
1/3 cup mayonnaise*
1/3 cup Greek yogurt*
1 teaspoon curry powder
1/2 teaspoon garlic powder
salt and pepper to taste
1/4 cup slivered almonds [optional]
1/4 cup chopped celery [optional]
1. Whisk together mayo, yogurt, curry, garlic, salt, and pepper. Taste. Adjust seasonings. Depending upon your palate and the strength of your curry, you may need to add more garlic and/or curry.
2. Mix in the chicken, blueberries, and optional ingredients.
3. Serve on its own, over greens, as a sandwich, or on pita bread with spinach [as we are so inclined].
* Note: you could easily use 2/3 cup yogurt (and no mayo), if you have taste buds like single-Sarah.