RECIPES
13
Ginnys.com/Blog
Curry Chicken Salad
8 oz. cooked chicken, cut into cubes (about 1 skinless, boneless breast)
1 stalk celery, cut into pieces
½ med onion, chopped
¼ c. cilantro leaves
1/3 c. mayonnaise
3 t. lemon juice
2 t. curry powder
1. Add the chicken to your blender and coursely chop. Pour the chicken
into a medium bowl.
2. Next, chop the celery and onion in the blender. Pour into the bowl
with the chicken.
3. Add remaining ingredients to the blender and pulse until blended.
4. Pour the mayonnaise mixture over the chicken and stir to blend. Salt
& pepper to taste.
Serves 2
Zucchini Salad
2 medium zucchini (julienned or spiral cut) ½ t. olive oil
1 medium tomato, chopped
1 t. Dijon mustard
6 green onions, sliced
1 ½ T. apple cider vinegar
¼ c. plain yogurt
1 t. lemon juice
3 T. honey
salt & pepper
1. Toss the first 3 ingredients together in a bowl.
2. Add the remaining items to your blender to make the dressing. Blend
until creamy. Refrigerate all until ready to serve.
3. When ready to serve, pour the dressing over the vegetables and toss.
Serves 4
