I have actually found it inspiring. Since I knew I was going to be talking about my lunch every day, I was motivated to put a little more thought into what I put into my lunch bag each night. This made for more interesting lunches which really helped me stick with this healthy habit for a whole month. (Yeah me!)
I have tried to mixed it this month. I have done ultra healthy lunches (Southwestern Black Bean Dip with veggies), few creative lunches (Inside Out Chicken Egg Roll) soup for lunch (Creamy Tortilla Soup), trendy foods for lunch (Grilled Cheese with Brie and Apricots), special sauces to dress up an ordinary sandwich for lunch (Southwestern Smoky Lime Cilantro Dressing), seafood for lunch (Mushroom and Crab Lasagna), remixed leftovers for lunch (Chicken Stuffed Potato with Sherry Cream Sauce) and even created a recipe for FNDish for lunch (Chicken, Roasted Sweet Potatoes and Apple Salad). Let me tell you I have eaten well!
Unfortunately I think I have spoiled myself. I now look forward to my brown bag dish of the day and don’t relish the idea of a bag of greasy fast food even as the occasional lunch in a pinch. I am already thinking in my head about what I could next week to keep the habit going.
For the last day of the brown-bag challenge I have decided to go with a very easy recipe for Curry Chicken Salad with Cashews. I used a Barefoot Contessa recipe for my starting point, but I made some changes from there. I simplified it by using a rotisserie chicken instead cooking the chicken myself. I also swapped out the chutney and raisins for apricot preserves and fresh white grapes. The results was an easy and flavorful dish that came together in a few minutes.
Last night’s dinner was chicken salad over a green salad. Today I am mixing it up by tossing the Chicken salad on bread for a tasty lunch-time sandwich. Brown-Bag Challenge achieved!
Curried Chicken Salad with Cashews
Prep time: 1o minutes - Cook time: 0 - Makes
- 1 cups mayonnaise
- 1 teaspoon white wine vinegar
- 1/4 cup apricot preserves
- 2 tablespoons curry powder
- 4 cups cooked chicken (about 16 oz)
- 3 stalks celery, medium-diced
- 2 scallions, white and green parts chopped
- 1 cup white grapes, cut in half
- 1 cup whole roasted, salted cashews
Place mayonnaise, vinegar, apricot preserves and curry powder in a small bowl. Whisk together.
Place chicken, celery, scallions and grapes in a bowl. Add mayonnaise dressing and stir until the chicken salad was well mixed. Place salad in the fridge until ready to serve. Mix in cashews right before serving.
Here is a quick round up of other blogs who have been taking the Brown-Bag Challenge. I hope you find your lunch inspiration!
Chez Us: Lentil Salad
Essentials of Nutrition: Brown-Bag Challenge, Break Room Not Required
This Imperfect Plot: Week 4 (and a BBC side effect: weight loss)
Confessions of a Curious Cuisiniere: What Does Your Sandwich Say About You?
I Brown Bag: Brown-Bag Challenge, Day-by-Day
The FN Dish: Using Leftovers to Create a Brown-Bag Lunch
Carmen Fitness: Brown-Bag Challenge, Going Strong
Family Fresh Cooking: Top Ten Best Lunch-Packing Tips
Canadian Mother Musings: Caught NOT Brown-Bagging It
Feeding Philosophers: Lovely Legumes
Healthy Plates: Vegetable Beef Soup
Healthy Kitschy Vegan: Peace
Ali Girl Cooks: Brown-Bag Shake-Up
All Things Splendid: Ch-Ch-Ch-Chili
City Life Eats: Day 16 and a Recap of This Week’s Lunches
Grecian Kitchen: Brown-Bag Challenge
Cooking Channel: Monkeying Around Lunch Box
Reve Noir: Brown-Bag Challenge Day 9, Repeat Again
The Garden Ephemerist: Brown Bagged
Adventures in Every Day: Brown-Bag Recap
Eating Omily: My Lunch Story
Nutritious Daily: Easy, Peasy Pasta
The Undercover Cook: Buffalo Chicken-Stuffed Baked Potatoes
Chick Bike: Brown-Bag Challenge Days 15 & 16
Glory Foods: Hot or Cold Lunch, That is the Question
Saving Kathy: My Brown-Bag Challenge, Harder Than I Thought
Brown Girl, Brown Bag: Day 10, Nuptials and Curry Chicken
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