Ironman Arizona was just this past Sunday. It’s really like its own little holiday for those of us crazy triathletes in the Phoenix area. (I know I get excited every year whether I’m entered to race it or not!) This year, my husband, Jason, and I did a few volunteer shifts. Between the volunteer shifts and the extreme spectating that we do for our friends, it leaves us with little time for elaborate meals. But, that doesn’t mean I forego making real food as fuel because time is short. So, I’m sharing this quick and easy chicken salad that I made this weekend during the craziness. I hope you enjoy!
½ of a roasted chicken (it was IMAZ weekend, so I bought a rotisserie chicken from Costco and used that)
4 green onions, sliced
2 stalks of celery, chopped
Dried cranberries (this salad needs a sweet element – raisins, currents or fresh, halved grapes will do, whatever you have on hand)
About a ½ cup of chopped walnuts
½ cup of plain Greek yogurt
½ cup of mayonnaise
About 1 teaspoon of curry powder (I used hot because we like spice)
Salt and pepper to taste
1 head of mini-romaine lettuce (or half of a regular head of romaine), chopped
Sliced radishes, to taste
Sliced cucumbers, to taste
Shred the chicken wing, breast, leg and thigh into bite-sized pieces. Toss into a bowl along with the green onions, celery, cranberries, and walnuts. Mix the yogurt, mayo, curry powder, salt and pepper in a small bowl. Add the yogurt mixture to the bowl of chicken. Stir to thoroughly incorporate.
Divide the chopped lettuce, radishes and cucumbers between two plates. Spoon the chicken salad on top of the veggies. You’ll have more than enough chicken for two people. The left-overs make a great lunch!