After returning from a recent trip a little ragged around the edges… I took a chicken thigh (made from this recipe on my website) out of the freezer to make for lunch the following day. I wasn’t motivated to make my usual salad and was fortunate to find an interesting recipe when drilling down on a National Association of Nutrition Professional’s email I had received. In perusing their site I found their “2015 Recipe Contest Winner” recipe for Avocado Curried Chicken Salad created by Tarah Chieffi, Hawthorn University Student, Author of The Everything Paleo Pregnancy Book http://www.whatigather.com Although the recipe includes most of the same ingredients I use when I make a salad… it is put together in a different form and sounded appealing. So I made it with a few small variations…as follows:
1/2 avocado
1 large Broiled Lemon Garlic Chicken Thigh
1 large fresh green onion from the garden, chopped
curry powder to taste
fresh grated organic turmeric, approximately 1 teaspoon
1 tablespoon of sauerkraut brine or sea salt to taste
Cucumber sliced, romaine lettuce heart leaves, large part of carrot sliced so that the sections are flat.
Mix all the ingredients and spread on cucumber slices, lettuce leaves and carrot sections…walla!
