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Curried Chicken Salad
Curried Chicken Salad


1 1/2 pounds roasted organic chicken
1 Granny Smith apple, diced into 1/4-inch pieces
1/4 cup raisins or currants
1/4 cup minced scallions, green part only
2 stalks celery, diced small
1/2 cup organic plain Greek-style yogurt
1/4 cup mayonnaise
1 tablespoon freshly squeezed lime juice
1 tablespoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
6 butter lettuce leaves, washed and dried
1/4 cup slivered toasted almonds (see page 93), for garnish
1/4 cup chopped fresh cilantro, for garnish (optional) 

Chop the chicken into 1/2-inch pieces and put them in a bowl. Stir in the apple, raisins, scallions, and celery. Separately, whisk together the yogurt, mayonnaise, lime juice, curry powder, ginger, and salt. Add the yogurt mixture to the chicken and stir gently until thoroughly combined. Serve atop the lettuce leaves, garnished with the almonds and cilantro.

VariationMaking pita pocket sandwiches is a fantastic way to get much-needed nutrients into your body and fill your belly while you’re running errands, waiting for a doctor’s appointment, or otherwise on the go. Place a pita on a flat work surface and cut a 2-inch section off the top using a knife. With the pita lying flat, insert 1⁄4 cup of salad greens, then carefully spread 1⁄2 cup of the chicken salad on top of the greens, making certain to spread it around the entire cavity of the pita.


Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009, 2017 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.


Rebecca Katz invented the term “Culinary Translator” to describe what I do, which is essentially translating nutritional science to the plate, seasoned by wisdom and the alchemy of flavor. Ater a stressed-out career in the business world, Rebecca was led to seek out a more nourishing life. She found the answer in a signora’s kitchen in Florence, and went on to formal culinary training at the Natural Gourmet Institute. Since then, she has become Executive Chef for the Food As Medicine professional nutrition training program, obtaining a Masters of Science degree in Health and Nutrition Education from Hawthorn University, and publishing her first science-based cookbook, Healing Kitchens.

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