Yummy Chicken Salad

A twist on the traditional chicken salad, this recipe I made up does not use mayonnaise.  Using a some non-traditional spices, this chicken salad is perfect for a warm summer day!

I cooked for the first time in years using measuring utensils when I made this yesterday for two reasons:
1. Have an exact amount for the ingredients for people who don’t use the measurement… “oh about a palm full".
2. Offer some nutritional values,the following recipe makes 6 one cup servings at 294 calories, 2.3g fiber, 29.5g protein, and 20.5g carbs.

Curry Chicken salad:

4 cups- diced chicken

1 cup- dried cranberries

1 cup- walnuts

1 TBSP- sesame seeds

1 TBSP- poppy seeds

½ cup- plain low-fat yogurt

4 TBSP- low fat sour cream

1 TBSP-curry powder

1TBSP- steak seasoning(includes salt, pepper, and a variety of other spices)

Fresh Chives (optional- as much or as little as you like

Place walnuts in a pan and toast them on medium heat, after about 2 minutes add the sesame and poppy seeds.  Toasting brings out the flavor and smokiness of the nuts.  When the nuts become fragrant (about 5 minutes) remove from heat.

In a small bowl mix yogurt, sour cream, curry, and steak seasoning.

Place chicken, cranberries, nuts, chives in a large bowl. Stir in yogurt mixture and add chives if you choose.  Place in the refrigerator for 20-30 to chill and allow the flavors to come together.

Serve on whole wheat toast or on a bed of salad greens 

Money saving tip: Purchase a large Turkey when on sale and roast up however you like (Cook 20 minutes per pound at 350).  Have the turkey for dinner then dice/chop the remaining meat and place 4 cups in freezer bags for use in soups, casseroles, and other things later on.  This will save you time and money in the future.