This yummy, lighter take on chicken salad features Greek yogurt instead of mayo, plus curry powder and raisins. Pile it on toasted raisin bread for a delightfully different lunch.
It’s National Brown Bag It Day (yes, it a thing) and a great excuse to pack your lunch. I don’t know about you but as a mom with an elementary aged kiddo I’m pretty sick of the packed lunch grind at this point in the year. This morning I shared some fun tips for packing better lunches on FOX Good Day Chicago. You can check out the clip below by clicking on the photo:
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We’ve been in a bit of a lunch rut as we’re closing in on the end of the school year so today’s “holiday” seemed like a great way to reinvigorate our bag lunch menu, for both kiddos and adults (even though I work from home I’ve found that I’m more likely to stop and eat lunch if I prepare one in the morning while I’m making them for the kids).
This Curried Yogurt Chicken Salad has recently become one of my favorites.Ā I’ve always loved making chicken salad with Greek yogurt — it gives the salad such a nice tang. So when my friends from Angelic Bakehouse asked me to create some exclusive new recipes for National Brown Bag It Day, my brain immediately thought about chicken salad. And since I absolutely love Angelic’s Honey Wheat with Raisin Bread, I thought a curried chicken salad would be incredible — and it is!
Frankly, I didn’t anticipate anyone other than me eating this at our house but when Max saw me eating this sandwich a few days ago he said it looked “phenomenal” and immediately ate half of it. So, maybe its more kid-friendly than I imagined?
You canĀ get this recipe and three other exclusives I created for Angelic Bakehouse for National Brown Bag It Day on their website.
Also, just a note to everyone who has offered their support and kind words over the last week as I’ve been sharing these media segments: Thank you so much from the bottom of my heart for being so supportive. I really, truly love being able to share fun, easy and nutritious meal ideas for families and its been a bit of a dream come trueĀ to share them on television this week. Thank you so much for your words of encouragement and understanding if I’ve been a little less engaged then usual in the last few weeks — this has been a big undertaking. Truly, thank you.
Please note: I have partnered with Angelic Bakehouse as part of my culinary consulting business. I am compensated as a spokesperson, recipe developer and photographer but all of the opinions shared about their products are genuine and my own.Ā
