Serves about 4
2 Chicken Breasts
¼ – ½ cup chopped red onion
2 sticks celery
1 green apple
1 cup of green or red grapes
½ cup unsalted almond slivers
¼ cup dried currants (or raisins)
¼ cup dried cranberries
2 to 3 tablespoons yellow curry
1 teaspoon dried ginger
2-3 tablespoons Mayonnaise or Miracle Whip
Black and red pepper
Mixed Greens or Red Leaf Lettuce
To Prepare Chicken: Clean chicken, cutting off any excess fat or skin. Boil chicken breasts for about 15 minutes until tender; do not overcook so chicken is rubbery. Set aside and cool. Then cut into chunks and place in large bowl.
To Prepare Fruit/Vegetables: Clean and cut onion, celery, apple and grapes and put in medium size bowl. Add almond slivers and dried currants. Add pepper to taste. Wash lettuce and pat dry. Tear into pieces and place into salad bowls.
To Prepare Mayonnaise Mixture: In a small bowl, mix curry and ginger with mayonnaise. The mayonnaise should have a medium yellow color but more or less curry and ginger can be added for taste. Mix spices thoroughly with the mayonnaise to create a consistent mixture.
Combine in large bowl the chicken, fruit mix and part of the mayonnaise mixture. Add more mayonnaise mixture as needed.
Serve over bed of mixed greens or red leaf lettuce.
Got chicken sitting in the fridge from last night’s meal? This is a great recipe to use up the leftovers. For quicker prep time, use a pre-cooked roast chicken instead of par boiling chicken.
David H. Rahm, M.D. is the founder and medical director of The Wellness Center, a medical clinic located in Long Beach, CA. Dr. Rahm is also president and medical director of VitaMedica. Dr. Rahm is one of a select group of conventional medical doctors who have education and expertise in functional medicine and nutritional science. Over the past 20 years, Dr. Rahm has published articles in the plastic surgery literature and educated physicians about the importance of good peri-operative nutrition.