Cindy's Curried Chicken Salad

This is one of my absolute favorite, quick meals from my mom's "quick and yummy" list for light, warm weather meals.

Growing up in a family full of chefs and gardeners, I was always surrounded by aunties, grandmothers, and of course my own mom, Cindy, who was always whipping up some simple but delicious dishes.

Some of my favorites are from her summer menus. We always ate fresh, whole foods full of flavor and spices from around the globe. This is a quick dish, better the next day in my opinion- imparting notes of sweet and savory. She never made measurements and often had variations depending on what's in the fridge or in season- this is my twist on her salad by adding in wild ramps.

Ramps taste like a light zesty chive or spring onion...it's not bitter but gives a bit of spice to the dish. You can start with a few heads and always add more.

Dry Ingredients:

3 cups cooked shredded chicken in bite sized piece
2 ribs celery diced, I love to use the leaves
10 small ramps, chopped, reserve the leaves for something else
1 apple diced into bite sized chunks
1/4 cup dried cranberries
1/4 cup sliced almonds

Dressing:

Mix the juice of one lemon with about a 1/4 cup each of plain yogurt and avocado or mayo of your choice.
Add salt and pepper to taste as well as 2 to 3 tsp of curry powder. Add a little water if needed to make dressing desired thickness.

Optional additions: Blanch ramps leaves and mix in your next pesto with spinach or sweet basil.

Mix ingredients and dressing together and enjoy!

Serve on a bed of greens, with bib lettuce, as a wrap, or on its own.

Flavors mellow with time in the fridge . . . so enjoy it even more the day after.

Enjoy!