I love a good curry chicken salad. And for the last couple years, I’ve been relying on the pre-made one from Trader Joe’s. But for some reason, the last two times we’ve bought it, I haven’t liked it as much. I think they started putting too much mayo in it. So I decided it was time for me to just start making my own. But because I don’t really like mayo, I decided to use my mom’s healthy version – with hummus instead. I love throwing it on a bed of lettuce or some toasted bread for lunch.

Ingredients (serves 4-6)
4 cooked chicken breasts (I just boiled mine in a big pot of water on the stove), cut up into small squares
6 stalks of celery, chopped
1 apple, chopped
1 cup raisins or 2 handfuls green grapes, quartered
5 green onions, chopped
1 cup hummus (I used the edamame variety from Trader Joe’s)
3-4 tablespoons rice vinegar
2 teaspoons curry powder
Salt and pepper to taste
1/4-1/2 teaspoon cayenne pepper, but only do if you like a kick

1. Combine the hummus, rice vinegar, curry powder, salt and pepper, and cayenne pepper in a small bowl. Combine all other ingredients in a big bowl and then coat with the curry sauce.

2. I recommend serving on a bed of lettuce, or between two pieces of sliced bread with some lettuce.