Curried Chicken Salad with Walnuts and Cranberries

A Healthier Version of Chicken Salad using Greek yogurt...

 

 

Oh, how I love chicken salad, particularly the kind with grapes and cashews!  But all that goopy mayonnaise is not good for you.  That's why I decided to come up with something easy to make when camping that won't stop up the arteries.  One note... this recipe uses packets of ingredients.  Yes, I'm a condiment klepto!  Some of these ingredients were "extras" after visiting a Chick-Fil-A location. 

 

If you try this recipe, go easy on the curry until you find the right flavor....  I would encourage adding more fruit, too, if desired.

 

VT's Curried Chicken Salad with Walnuts and Cranberries

 

 

2 cups of cooked shredded or diced chicken (you can use salad bar strips)

1 container (about 6 ounces) of plain, nonfat Greek yogurt

1/3 cup light mayo (6 packets)

1 Tablespoon honey (3 packets)

1/3 Cup chopped walnuts

1/3 Cup craisins (dried cranberries)

1/3 cup chopped red onions

1 Tablespoon (or more) of chopped, fresh cilantro

1 Tablespoon (more or less to taste) curry powder

 

This recipe makes about four servings.

 

Method:

 

Combine the Greek yogurt, mayo, honey, and curry powder.  After well combined, add the rest.  Let the flavors blend for 24 hours, if possible.  Scoop onto a lettuce leave or eat in your favorite sandwich.  If using "Madras" brand curry, I would use more.  I used "Deep" brand and it was very spicy.   Enjoy!

Whiskey Glazed Carrots



Welcome!  One of the goals of this mini blog is to provide not only tasty recipes but CHEAP ones at that!  That's why I decided to put together a glazed carrot recipe and shrink it to a version for camping.  This easy crock pot version is one I made recently while traveling north to do some sledding in remote northeast Iowa.  At close to zero degrees, you can see how this will warm the belly!  (So will some of the leftover whiskey) Enjoy!


Whiskey Glazed Carrots
1 lb. bag baby carrots (do NOT use petite - they will cook too fast)
1C water
1T of Jack Daniels (optional)
2T of butter or margarine (but not reduced cal margarine - too watery)
1/4 cup packed brown sugar

Method:

In a small crockpot (2 quarts is perfect), place the water and carrots.  Cook on low for about 8 hours.  You can increase to high temperature for some of the time but watch for splitting.  When the carrots are soft enough to be easily poked with a fork, drain the water completely.  Add the butter, sugar, and booze.  Adjust amounts as needed.  Let cook a while longer until the glaze coats the carrots (I let them glaze for about 45 minutes).  Note - especially for non-drinkers, these carrots are also good without adding the liquor.