Here are some delicious and quick ideas courtesy of my BFF’s initial inspiration in NY.

Summer Chicken Salad

Combine shredded, cubed or chopped up cooked chicken meat (light or dark or combo) with yogurt and a little coconut milk.  Add dill, cinnamon, curry, salt, chopped pecans, diced celery and halved grapes.

I thought – Add cilantro? Turmeric? Cardamom? Chai spice? Walnuts instead of pecans?

And then, I pondered – how about making homemade olive oil/lemon mayonnaise and adding chopped basil, pine nuts, diced red onion, fresh minced oregano and chopped kalamata olives to the chicken?  A mediterranean spin.  Chopped dates? Tomato?

Basically – protein, fat, fresh herbs, nuts, spice, fruit, crunchy veggies.

Or,  I considered –  a little toasted sesame oil and soy sauce added to yogurt or mayonnaise with shredded cabbage, chopped broccoli, shredded carrot, diced water chestnut, chopped green onions, chopped cashews or peanuts, sesame seeds and cilantro tossed with the chicken for an Asian spin.

Or,  I imagined – sour cream and salsa, chili powder, chipotle sauce, cilantro, green onions, corn, chopped mango, lime juice and avocado for a South of the Border twist.

Any of these additional ingredients could be tossed together to make an interesting salad or filling for a wrap without the chicken, substituting tofu, seitan or beans (garbanzo, black or kidney) for the vegetarian protein. Try to stay organic.  Buen Provecho!