Everyone here is allergic to chicken eggs and/or cow dairy, so this recipe uses goat yogurt as a dressing base. This recipe is kind of a no-brainer; no surprises. Nothing unusual.
1/2 cut up roast chicken (from the night before, here)
2 large scallions, slit once lengthwise and chopped thinly
2 stalks celery, slit a few times lengthwise and chopped
Handful of chopped greens. I used Italian parsley– you could use baby kale, beet greens, etc.
1/2 cup + roughly chopped raw cashews
1/2 cup dried cherries (or raisins, currants, chopped dried figs…)
For the dressing:
About 1 cup goats milk yogurt
About 1 T curry powder (I used Maharaja)
1/2 t stevia (or 1 T agave syrup or equivalent sweetener. Or not)
Salt and pepper to taste. With the curry you don’t need as much salt, I’ve found.
Adjust seasoning
This would also be good with 1/2 cup chickpeas added (rinse well if canned). You could even make it with chickpeas and/or beans instead of chicken.
Use soon and refrigerate. I’ve found that when I use yogurt for salads like this that it separates and gets kind of watery.
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