CURRY CHICKEN SALAD + SWEET POTATO HASH

Hungry? Thought so! And, to add more good news to your plate, once your ingredients are prepped, you can make these at the SAME TIME!

Here’s what you’ll need- click the video below now for the full recipe and to join me in the kitchen for Forking Made Easy!

CURRY CHICKEN SALAD

HERE’S WHAT YOU NEED:

• 2-3 boneless, skinless chicken breasts

• 1/3 cup plain Greek yogurt

• 1/3 cup mayo

• 1 T curry powder

• Salt + pepper

• Garlic powder

• 8 cups arugula

FOLLOW THESE STEPS:

• Cook chicken, cube or shred and allow to cool

• Once cooled, add Greek yogurt, mayo and curry powder. Stir well

• Add salt, pepper and garlic powder to taste

• Stir in carrots and celery

• Allow to chill in the refrigerator for several hours before eating for best taste

Use on top of greens (arugula tastes amazing with this combo!), in a wrap, lettuce wrap or all on its  own!

SWEET POTATO HASH

HERE’S WHAT YOU NEED:

• 1 pound Brussels sprouts

• 2 med sweet potatoes

• 8 eggs

• Olive oil

• Salt + Pepper

FOLLOW THESE STEPS:

• Preheat oven to 425

• Steam sprouts in the microwave for 3 minutes to soften. Once cooled, cut in half

• Scrub and clean sweet potatoes. Dice and season as desired. Cook on a baking sheet for 20-25 minutes

• Add olive oil to a large skillet and sauté’ sprouts in a skillet for 2-3 minutes

• Add sweet potatoes

• With the back of a large spoon, make 8 wells in the hash to make room for eggs. Crack one egg in each well. Season with salt and pepper (plus any other seasonings you enjoy) and let cook until desired doneness.