It is starting to feel a lot like summer around here. I usually take a casual walk on Sundays, but last Sunday was so hot I couldn't talk myself into it.
The hot weather has discouraged me from riding my bike to work as well. During the Spring I rode my bike to work two to three times a week. Last week I didn't ride my bike to work once.
I need to get acclimatized to the heat because the summer has just started. I can't stay inside in air conditioned buildings all summer.
I made this chicken salad and ate it for lunch for a few days. It made a nourishing and tasty lunch. I have made other great recipes for a packed lunch. I have made turkey, bacon, and ranch paninis; Ruben quesadillas; smoked salmon and egg sandwich; and a turkey and cranberry sauce sandwich.
I have made a ham and robusto grilled cheese sandwich with mango chutney; an asparagus, mozzarella, and basil grilled cheese sandwich; a prosciutto, fig, and brie grilled cheese sandwich; turkey meatloaf sandwich; and a BBQ grilled cheese sandwich.
This almond chicken salad with asparagus recipe came from a website called SparkRecipes. I had never heard of it before now. I ran out of curry powder while making this recipe, so I replaced some of the curry powder with garam masala. I also used more lemon juice and more almonds. I used less cilantro.
I doubled the recipe, but I'll list the ingredients for just a single batch. The ingredients for this recipe are 2 cups asparagus, 1/2 cup plain non-fat greek yogurt, 1/2 teaspoon curry powder, 1/2 teaspoon garam masala, 1 1/2 tablespoons lemon juice, 1/8 cup cilantro, 1/4 cup slivered almonds, 1/4 teaspoon salt, 1/8 teaspoon ground pepper, 1 pound cooked chicken breast, and 1/2 cup red bell pepper. I put the salad in pita pockets with baby spinach.
I made the sauce first by adding the greek yogurt, curry powder, garam masala, lemon juice, salt, pepper, and cilantro into a bowl. I stirred the dressing thoroughly.
I boiled the asparagus for two minutes in simmering water. I then drained and chopped it. I also shredded the cooked thicken breasts. I added the shredded chicken and coarsely chopped asparagus into a bowl.
I added the chopped red bell pepper and slivered almonds.
I poured the dressing over the chicken and vegetables and stirred salad together.
I ate this salad with spinach in a pita pocket.
This salad made a delicious lunch. The sauce was creamy and flavorful. The cilantro had a fresh flavor. The curry and garam masala made is spicy and exotic.
I think I went a little to heavy with the garam masala though. I would recommend only using 1/4 of a teaspoon.
The almonds added nuttiness and crunch.
It was satisfying and protein packed.
It was flavorful and hearty.
It was a simple yet delicious meal that I would make again.