Lunch: Cold Chicken Curry with Toasted Almonds and Crystallized Ginger

This recipe includes fertility superfoods such as:

Chicken Breast, Lemon

Health and fertility benefits of Cold Chicken Curry with Toasted Almonds and Crystallized Ginger

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 cup plain Greek yogurt, Vegenaise or mayonnaise
2 tablespoons curry powder (see Cook's Note)
Juice of 1 lemon
Kosher salt and freshly ground pepper
1 1/3 to 1 1/2 pounds Poached Chicken Breasts, recipe follows
4 scallions, finely chopped
1 small green apple, peeled and finely chopped
1 organic carrot, shredded
Softened butter, for the rolls
4 New England sandwich rolls or brioche lobster rolls
Chopped crispy romaine hearts or other lettuce
1/2 to 2/3 cup slivered almonds, toasted
Crystallized ginger, very thinly sliced, for garnish
Vegetable chips or sweet potato chips, for serving

Instructions

Cook's Note: If you don't have curry powder, use a mix of 1 teaspoon each cumin, coriander and turmeric and 1/2 teaspoon each ground mustard and ground ginger.
Combine the yogurt, curry powder and lemon juice in a large bowl and season with salt and pepper. Add the chicken, scallions, apples and carrots and mix until combined. Adjust the seasonings.
Butter the rolls and toast on a hot griddle. Fill with lettuce, chicken salad and a sprinkle of almonds and crystallized ginger. Serve with chips.
The chicken salad can be covered and refrigerated for a make-ahead meal.
Put the chicken in a medium stockpot. Add the garlic, celery, bay leaf, carrots, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the liquid and let cool. Strain the stock. Remove the skin and bones from the chicken, and shred the meat using your fingers or 2 forks.

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