curried chicken (or tofu) salad

The power of quinoa is back for round two.  Basically, if you made enough of this gluten-free staple on Sunday and cooked the Swedish Pigs in a Blanket on Monday, then you could prepare this Power Plus Meal on Tuesday.  A Power Plus Meal (PPM) meets those on-the-go needs: fast, convenient, versatile, healthy, and mobile.  What’s awesome about both recipes is that they’re great transitional meals.  In the summer heat, all I can handle are salads, but as the weather begins to change I start craving heartier meals.  And as we all know, the weather changes drastically this time of year and so can your appetite, which makes it difficult for meal planning.  Therefore, this versatile meal is the perfect solution, whether it’s served hot or cold, this yummy treat is sure to delight.

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curried chicken (or tofu) salad
Prep time
Cook time
Total time
Serves: 6-8
  • 6 diced chicken breasts (or tofu)*
  • 2 cups of chopped celery
  • ½ cup of chopped green onions
  • ½ cup of raisins
  • 3 cups of Vegenaise
  • ½ cup of dry white wine
  • ½ cup of chutney (any flavor)
  • 6 tbsp of curry powder
  • 2 cups of cooked quinoa (leftover from Sunday)
  • 1 bunch of chopped fresh cilantro & 1 cup of crushed cashews for added toppings
  1. Wash and dice celery and green onions
  2. Wash, de-stem, and chop cilantro
  3. Rinse off and dice chicken breasts (or tofu)
  4. Crush cashews using a rolling pin
  5. Combine the sauce in a large bowl: Vegenaise, wine, chutney, curry powder, and salt and pepper (to taste). Stir until smooth.

    Cooking Instructions
  6. Sauté and lightly season the diced chicken (or tofu)*
  7. Once the chicken is cool, take the previously made quinoa and mix it all together with the rest of the ingredients (except for the sauce and raisins)
  8. Slowly pour in the sauce, only adding as much as desired
  9. Stir generously, mixing the sauce and all of the ingredients together
  10. Add in raisins and continue to stir
  11. Finally, add toppings for some extra pizzazz
I prefer to make the sauce and sauté the chicken the night before, to help cut prep-time down to 15 minutes the next day.


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