Chicken Salad

		main meals |  We lightened up this sandwich favorite with reduced-calorie mayonnaise and sour cream. walnuts.*

Ingredients

• 3/4 pound(s) Chicken breast without skin, roasted, cut into bite-sized pieces
• 1/2 cup(s) celery, finely diced
• 1/3 cup(s) dill pickle(s), or sweet gherkins, finely diced
• 1/4 cup(s) reduced-calorie mayonnaise
• 2 Tbsp reduced-fat sour cream
• 2 Tbsp parsley, fresh, chopped
• 1 tsp Dijon mustard
• 1 tsp fresh lemon juice
• 1/2 tsp table salt
• 1/4 tsp black pepper, freshly ground

Instructions

• Place all ingredients in a large bowl; mix until blended. Yields about 2/3 cup per serving.

Spinach "Chicken" Curry

Spinach "Chicken" Curry  From Holy Cow! Vegan Recipes.

(Makes 8 servings)

Ingredients:

1 10-oz package of frozen spinach, thawed in the microwave with a tablespoon of water. Puree in a blender and set aside.

1 package chicken.

2 cups mushrooms 

1 onion, minced

1 tbsp ginger paste

1 tbsp garlic paste

1 cup tomato puree

1 tbsp coriander powder

1 tbsp garam masala

1 tsp red chilli powder 

1/2 tsp turmeric powder

1 tbsp olive oil

1/3 cup of almonds, soaked in hot water for two hours, then pureed in a blender to a smooth paste with 1 cup water. (You can use pistachios which make this dish even more wonderful-- I didn't have any on hand this time. Cashews are also a good substitute)

Salt to taste

1/2 cup chopped coriander leaves

Juice of 1 lemon

Heat oil in a skillet. Add the onions and saute until brown spots start to appear, about five minutes over medium heat.

Add the ginger and garlic paste and saute another minute.

Add the tomato puree and the powdered spices and saute until the tomato darkens and starts to express oil from the sides.

Add the mushrooms and saute until they start to soften, about 3-5 minutes.

Add the vegan chicken chunks and saute another three to four minutes.

Add the spinach puree and cook over medium-high heat, stirring often to prevent any sticking, until the spinach darkens and all the water has evaporated.

Add the almond paste and 1/2 to 1 cup water (depending on how thick you want your curry) and bring to a boil.

Add lemon juice and salt to taste and turn off the heat. Garnish with coriander leaves.






(Nutrition Facts Per Serving: Calories 128; Protein 10.5 grams;  Dietary Fiber 4.1 grams; Total Fat: 5.8 grams (Saturated Fat 0.5 grams, Polyunsaturated Fat 1 gram; Monounsaturated Fat 3 grams); Carbohydrates 11.1 grams)