Boy is it H.O.T. out there today! After Organic I headed back across campus to be interviewed for Winthrop’s new grad school newsletter – I’m going to be the featured student! Apparently KERF has been passed around the administration and professors! I wonder if I’ll get new readers and how many eyes it will see. Even though there are a few thousand (according to Google Analytics) of you reading all over the world, it would be weird to have readers who are around me on campus everyday.
It seems the college has already prepared for fall, because the buildings are all steamy and humid. So after my walk to the admin building, then to the fitness center only to find no computer outlets open, then up to the graduate study room, I was quite sweaty!
On to this killer lunch!! I was dancing-around excited about it last night when I made it –
Curried Fruit + Nut Chicken Salad
- About 3 oz shredded chicken breast
- 1 stalk celery, chopped
- About 10 grapes, halved
- About 1/3 cup chopped apple
- ~1.5 tbsp chopped pecans
- 1 tbsp dried cranberries
- 2 tbsp greek yogurt
- 1/2 tbsp light mayo
- 1/2 tsp-ish curry powder
- 1/4 tsp-ish cinnamon
- 1/4 tsp mustard seeds
- Dash red pepper flakes
- Dash salt and pepper
All those flavors made such a great combo! I think the cinnamon was the key ingredient. The whole salad reminded me so much of thanksgiving, and I loved the sweet grapes, apple and cranberries with the chicken and celery and spinach.
I packed a tub of spinach in a separate container and dumped on the salad when it was time to eat:
I also had a leftover corn cob half –
A few crackers for crunch –
And some strawberries –