I created this by marinating bite-sized pieces of chicken breasts in pineapple juice, honey, dijon mustard and a little curry powder. Then, I sauteed the chicken. After allowing it to cool, I tossed it with a little mayonaise, curry powder, celery and diced pineapple. I served this in a tortilla with lettuce, tomato and cheddar cheese. The result was a delicious wrap that gave the kind served in restaurants a run for the money.
I cannot say enough good things about brown bagging your lunch. It's a win-win situation: you will see a difference in your wallet AND your waistline. In these rough times, I am sure this is something everyone can appreciate.
Curried chicken salad on a tortilla with lettuce, tomato and cheddar cheese.
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