Team GBFB Celebrates National Nutrition Month®: Erin’s Recipe – Curry Chicken Salad

The Greater Boston Food Bank is Blogging National Nutrition MonthGBFB is committed to healthy lives and communities through the food we distribute and through nutrition education. During National Nutrition Month®, Team GBFB will share how we lead healthy lives through diet and being active. Enjoy!  

Meet Erin Lee, Corporate Relations Manager. I love to cook for friends, but often have a hard time motivating to prepare meals when it’s just for me. Therefore, it’s important for me to buy foods that can be used in a variety of ways throughout the week so I’m not eating the same thing day after day. My recipe below includes ingredients that can be transformed into healthy snacks or another dinner opportunity later in the week. Healthy eating was never something I was educated about while growing up. My mother is admittedly a terrible cook so I remember a lot of frozen meals and pizza for dinner. However, since moving to Boston, one of my favorite hobbies has become food – purchasing food, eating food, talking about food, cooking food. Anything to do with food is probably of interest to me. I am not particular concerned with how many calories are in my food, but I do try to have a healthy, diverse assortment of food in my diet. My recipe today is one that I make for lunch at work, but can double for a quick and easy dinner. As I mentioned, I don’t often like cooking for one, so the easier I can make it, the better. This recipe includes a couple of shortcuts that are helpful for some, but definitely aren’t requirements. With any recipe, I think a person should make adjustments to their liking. Erin’s Recipe for Curry Chicken Salad Half of a pre-cooked rotisserie chicken, shredded ½ c chopped celery ¼ c dried cranberries 4 tbsp plain Greek yogurt 1 tbsp curry paste Whole wheat pita bread Spinach 1. Shred chicken and place in a bowl. One of my shortcuts is to purchase a cooked rotisserie chicken from the grocery store. I use half of it for this recipe and the other half will be for tacos later this week. You can also buy raw chicken to cook and shred, but the pre-cooked option saves some time. 2. Chop celery into small pieces. Add approximately ½ cup to the bowl with the chicken. You can add more or less depending on your liking. 3. Add ¼ cup of dried cranberries to the mixture. Again, adjust to your liking. You can also add other fruits and veggies like apples, carrots, grapes or chickpeas. Or add walnuts or almonds for additional crunch. 4. Add Greek yogurt to mixture. Plain Greek yogurt is a great replacement for mayonnaise. 5. Add curry paste and stir everything together. Curry paste is another shortcut. Alternatively, you can make your own curry flavoring with a variety of spices. 6. Refrigerate. Serve curry chicken salad as a sandwich in pita bread with spinach or over mixed greens as a salad. Enjoy!

Did you know that 25% of GBFB’s 51 million pound distribution is made up of fresh produce? Learn more about how GBFB supports healthy lives and communities and how you can help to end hunger here.

Let's Connect

Sign up for email and stay informed on our mission to end hunger here.
  • This field is for validation purposes and should be left unchanged.