It was a hit this weekend when I make my usual Chicken Curry Salad with a bit more jazz as a sandwich for my friend’s Bridal Shower Brunch. This recipe will make 12+ sandwiches but will top 6-8 salads. I used an organic multigrain bread, but feel free to use your favorite. Scoop over your favorite greens – I used arugula in the pictures below – for a fresh summer salad!
Prep Time: 10 Minutes | Serves: 2
What do you do with cold leftover chicken breast? Well, there are many options, but re-heating almost always yields dry chicken. Throwing it on a salad with a bunch of veggies is also great but how about curry? Turmeric, a spice used in all curry mixes is anti-inflammatory and helps liver detoxification. This yellow-orange root add depth and flavor to any recipe!
Prep Time: 1 hour | Cook Time: 30 minutes | Serves: up to 12
This recipe makes about 60 meatballs but you don’t have to use it all at one time, thus the huge range on servings listed above. This is something that you can make and store some in the freezer and pop some in chicken stock for a quick weekday dinner. Traditional sopa de albóndigas is made from uncooked rice, ground beef and chorizo, but my mom used to make it for me with chicken.
Prep Time: <1 hr | Cook Time: 1- 2 hours | Serves: 2 This is an alternative to the popular Korean dish, sam-gye-tang, made with ginseng and dates. Though the ginseng version is commonly eaten in the summer to release sweat and thus cool the body, this ginger version can be enjoyed in the winter for an extra boost to your immune system.