Lately we’ve been doing lots of salads during the week. Eric’s probably getting sick of it, but they are easy to pack ahead of time and are a good way to get in some greens. I love how eating a salad mid-day makes me feel. Often I’ll top a bed of greens with deli meat or hard boiled eggs, fresh fruit, and some creamy cheese, avocado, or walnuts with a side of simple vinaigrette dressing.
I confessed on IG last week that tuna has become one of my mouthwatering lunchtime favorites as of late. I can’t get enough of that stuff these days.
You all know I’m constantly searching for ways to reinvent the traditional, of course making it healthier most of the time. I do this mostly to keep my taste buds happy. If something doesn’t taste good to me, I will not eat it.
It’s sometimes a battle for me that my foodie self can be somewhat of a snob. But I truly believe all food should have that yummo factor.
Yesterday, I put together this Curried Chicken Salad. It has a fruity yet savory bite and it sure does spice up our lunch time salad routine.
Do you have picky taste buds too? I’d love to know that I’m not the only snob out there 🙂
Chicken Pasta Salad with Herbed Buttermilk Dressing
- 1 pound grilled chicken, diced
- 2 talks celery, thinly sliced
- 1 cup grapes, halved
- 1/2 red bell pepper, seeded and diced
- 1/2 red onion, diced
- 1 1/2 teaspoons curry powder
- 1/8 teaspoon kosher salt
- 1/4 cup plain 2% greek yogurt
- In a large bowl, toss all ingredients together until thoroughly coated. Serve a scoop on top a bed of greens or in between two slices of seedy bread.
Hi I’m Kristina LaRue, millennial mom of two active and hungry boys, which makes me an around the clock milkmaid and cheerio picker upper. Here on Love & Zest, I share (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood.
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