CURRIED CHICKEN SALAD

2-3 boneless chicken breasts, skin removed
2 stalks celery, strings removed
1/4 cup fresh cilantro, chopped
1 cup real mayonnaise (not salad dressing)
1/2 medium onion, finely minced
1 teaspoon curry powder
2 cloves garlic, minced
lettuce leaves, for serving
paprika (optional)

Simmer the chicken in water (or chicken broth if you have it - then reserve for making soup later on. Do not allow the water or broth to boil.

Meanwhile, remove the strings from the celery and dice it into 1/3 inch dice. Wash and chop the cilantro. Peel and dice or mince the onion and garlic.

Stir the curry powder, onion, and garlic into the mayonnaise, mixing well.

Remove the chicken from the pan using a slotted spoon. Dice into bite sized chunks. Add to the mayonnaise. Mix well.

Arrange a few perfect lettuce leaves in the center of a salad dish. Scoop the chicken mixture onto the center. Garnish with a sprinkle of paprika (we like to use either the Hungarian or smoked paprika) and top with a sprig of cilantro.

Serves 3 or 4.

Bran Flax Muffins

serves 15 muffins

• 1 1/2 C Unbleached White Flour
• 3/4 C Flaxseed Meal
• 3/4 C Oat Bran
• 1 C Brown Sugar
• 2 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 2 tsp Cinnamon
• 1 1/2 C Carrots Shredded
• 2 Apples, peeled and shredded
• 1/2 C Raisins
• 1 C Nuts chopped
• 3/4 C Milk
• 2 Eggs, beaten
• 1 tsp Vanilla

Mix together flour, Flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins, and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix. Fill muffin cups. Bake at 350F for 15 - 20 min.