June is just days away, where did the time go?! I’ve got just what you need to cool off on these hot summer days: refreshing lemon-mint ice water and a crisp curry chicken salad recipe. You can add in and take out whatever you’d like to both recipes, these are just your basics.
Pitcher of lightly-iced water
2 Sprigs of Mint
~ Juice one lemon into the water. Slice the remaining two lemons width-wise (discarding end pieces) and place the slices and the sprigs of mint into the water. You can tear off a few leaves of the mint to disperse it more in the pitcher (it also looks prettier that way).
~ Stir and refrigerate for at least 30 mins to mix the flavors together. Serve on ice!
*You can add more water to the lemon slices and mint after the first pitcher runs dry. Just add a little more lemon juice, too.
1/2 Head of Cabbage
2 All-Natural Chicken Breasts, shredded
*I boiled it in chicken broth for about 10 mins, let cooled, then shredded by hand.
1 cup Chickpeas (Garbanzo Beans)
1 stalk Organic Celery, chopped
*try to get organic, as celery has one of the highest concentrations of pesticides for produce.
1/2 cup Light Mayo
2 heaping TB Greek Yogurt (or Light Sour Cream)
1 to 2 TB Fresh Lemon Juice - start with one tablespoon
1/4 cup Red Seedless Grapes, sliced
1-1/2 TB Curry Powder
*or more/less to taste – you can start with 1/2 tablespoon and work your way up according to your taste. I used 1.5 TB.
Salt and Pepper to taste
Makes 6 wraps, or about 3 cups of chicken salad.
~ Place the chickpeas in a large bowl and mash them with a fork to make them semi-crushed and a little mushy. Add in the shredded chicken and remaining ingredients. Stir, do a taste test, and add in more curry, salt and pepper, lemon juice, or whatever you think it needs.
~ Chill the mixture when you have the flavor you want. When you’re ready to serve, wrap them up in big cabbage leaves like you would a burrito.