Cashew Chicken Curry Salad with Stonyfield Greek Yogurt

Cashew Chicken Curry- from RunFarGirl.com

This post is sponsored by Stonyfield as part of my participation on Team Stonyfield. I was compensated for this post, however the opinions expressed here are my own.

It's no secret that marathon training is demanding, but then you add life with a young family on top of that and things can get a little crazy. You grab food when you can, sneak a couple of moments of rest when the kids are napping and generally bootstrap your way through each day. At least that's the season of life I'm in now with a six year old, three year old and still-nursing eight month old.

One of the few things I can do to try to get ahead of the exhaustion curve and make sure my body is fueled properly for the demands I am putting on it is making food ahead of time. Prepping large batches of nutrient rich foods is a great way to keep me going when I'm short on time.

One of my favorite recipes is a Curry Chicken Salad that I've modified from the Stonyfield Yogurt Cookbook. Making a big batch of the Cashew Chicken Curry Salad means that I've got a quick and easy protein source to grab at lunch time when things seem to be at their craziest at home. I use pre-grilled chicken thighs and make sure that I'm using Stonyfield's Whole Milk Greek Yogurt for the added fat. The curry flavor spices things up and a the golden raisins, onion and apple add great texture. It's the perfect salad topper or sandwich filler, or if you'r in a pinch throw it in a bowl and stick a fork in it.

[Tweet "Check out how @runfargirl fuels her body during #marathontraining @stonyfield #teamstonyfield"]

Cashew Chicken Curry Salad (modified from Stonyfield's Yogurt Cookbook)

2 teaspoons curry powder

1/2 teaspoon ginger

1 tablespoon coconut oil

1 cup Stonyfield Whole Milk Plain Greek Yogurt

2-3 cups roughly chopped chicken

1 cup golden raisins

1/2 cup crossly chopped cashews

1/2 cup chopped sweet onion

1 large apple diced

salt and pepper to taste

In a saucepan heat curry powder, ginger and coconut oil. Heat on low heat until the spices become fragrant. Set aside to cool slightly, then fold into yogurt.

Combine remaining ingredients in a bold and then stir in yogurt mixture.

Serve over salad or as a sandwich.

Enjoy!

[Tweet "Make this Chicken Curry Salad with @stonyfield for a nutritous lunch #teamstonyfield #fuelthebody"]

What quick and nutritious foods do you like to have on hand?

--Sarah

fuel the body, stonyfieldSarah CanneyFebruary 17, 2016fuel the body, marathon training, stonyfield5 Comments