Wednesday 100616

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The 5:30pm class rollin' it out like good boys and girls.

Okay, so this is a quick go to meal when we are short on time.  It's not only quick to make but refreshing and crisp, perfect for summertime gatherings.  If you've got a handy food processor, it's lightening fast to make.

It's paleo-friendly, it's zone-friendly……you can add some fruit or other veggies to balance out your carbs for a perfect meal! 

Chix Curry Salad

Ingredients:

  • 12 oz leftover or rotisserie chicken, shredded or cubed (12P)
  • 2.5 cups red bell pepper, chopped (2C)
  • 2 cups celery, chopped (1C)
  • 1/2 oz sliced almonds (5F)
  • 1/8 cup raisins–I like the golden ones (1.6C)
  • 1 T homemade mayonnaise (see recipe below) (7.33F)
  • 1 T curry powder–freebie and oh so good for you!
  • pepper to taste

Preparation:

Mix all the ingredients in a bowl and serve.  Adjust the mayonnaise to meet your fat requirements.  This makes 4 servings at roughly 3P, 1C, 3F.  ENJOY!

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