Mary Beth Johnson is a wife and mum to four schooners, as she’s dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.

One of my 2015 goals is to do a better job of planning our meals out each week. Currently, I spend the better part of Mondays cooking ahead – chicken for salads, roasted vegetables for easy snacks, muffins for breakfast. This is a system that works well for me, but only partially covers our food needs for the week.

I’ve noticed we need a couple of filling meals for the weekends that are quick to throw together and easily made ahead and stored in the fridge. (I typically hate cooking on the weekends. It’s so much more fun to watch movies.) In the last month, I think I’ve made this Curry Chicken Salad three times. It works splendidly for when we are coming home from church, ravenously hungry, or when I need something to sustain me for a few good hours as a breastfeeding mum.

I can hear you now, you don’t like curry. And I never considered myself a believer either…but this recipe changed me. I started out adding less than it called for, testing the waters. Now I’m full throttle. 😉 I hope you’ll give your tastebuds an awakening and give it a try. It is beyond delicious and a surprising twist on a classic dish.

//CHICKEN SALAD {WITH CURRY & APPLES}

Ingredients

serves 6-8

4 boneless chicken breasts

 1/2 cup chopped celery

 1 cup Gala apples, peeled and diced and placed in a bowl with orange juice or a drop or two of YoungLiving Orange Essential Oil

 1/3 cup almond slivers, toasted

 1/4 cup mayonnaise

 1/2 cup Greek yogurt 

1 to 2 tablespoon honey

 1 tablespoon orange juice

 1 1/2 tablespoons curry powder 

salt & pepper to taste 

 Preheat oven to 350 degrees. Rub chicken with olive oil and generous amounts of salt and pepper. Cook for 30-40 minutes or until juice of chicken runs clear. When chicken has cooled shred chicken meat. Mix in large bowl with celery, apples and almond slivers (I toast my almonds in a skillet with a little olive oil or butter…watch carefully and stir often as they will burn easily.) and set aside.

In a medium size bowl, combine mayonnaise, yogurt, honey, orange juice {from apples}, curry power, salt and pepper.

Add mayonnaise mixture to chicken mixture and gently combine. Add more salt and pepper to taste. After it sits in the fridge for a day or two you may have to re-stir it, but it likely won’t last that long!

Serve however you’d like! We like it served with lettuce wraps or on crescents.

ENJOY! 

 Source: Fly Through Our Window

 

***  Any suggestions made on this blog are very specific to Young Living essential oils and should not be used with oils from another source. Statements made on this website about Young Living Essential Oils have not been evaluated by the FDA. These products and information are not intended to diagnose, treat, cure or prevent any disease. Anyone suffering from disease or injury should consult with a physician. If you are currently on medication, please DO NOT STOP. This is just how I make & do things. you must make informed decisions for yourself and your own family. 

“We are starting our journey with Essential Oils and have done our own research on the purity of oils.  I am confident in using oils in our recipes because we only use Young Living.  They are  beyond organic and never use pesticides, herbicides or any harmful chemicals. Their soil has never been exposed to them as well.  I don’t suggest ever using any other oil for ingestion because I don’t know of their purity. “