Chicken Curry Salad

Vegetarian option

Vegetarian option

Now that my 3-Week Meal Plan is no longer for sale, I’m going to slowly start releasing the recipes that were included in it. For free!

I decided to discontinue sales of my meal plan for several reasons. While meal plans can have some benefits, those benefits are always short-term. In the years that I’ve been coaching people on nutrition, I’ve realized that meal plans are just a band-aid, and while they can help people temporarily, they don’t produce results in the long term.

Here’s why:

  1. Meals plans can’t help you to stop overeating. Lack of a structured meal plan is never the cause of eating too much. Overeating is rooted in habits, unhealthy mindsets, mindless eating, and/or emotional triggers. A meal plan can’t help you change any of those.

  2. You can’t follow a meal plan forever. Even if I write you a perfectly dialed -in meal plan for the next week, month, or even year, what happens when you get sick of the plan or no longer want to dish out the $$ for it? I prefer to teach my clients methods of planning, cooking, and grocery shopping so they have the skills to create their own plans (for free) for the rest of their lives.

  3. Meal plans don’t prepare you for real life. Being able to follow a meal plan assumes that everything goes smoothly; you have the time to grocery shop, food prep, and cook everything in your plan without interruption. The problem is that real life rarely happens that way. Stressful weeks will happen. Vacations will happen. Illnesses, unexpected events, and birthday parties will always happen. Meal plans don’t give you the skills to stay on track with your goals through these real-life occasions.

  4. There is no one size fits all diet. Following a plan or a diet with set rules can be a great place to start for many people. To continue making progress in a sustainable way, you have to learn how to veer off the plan to find what’s right for you. The only thing than can do that for you is time, practice, and patience.

Anyway, while you chew on that food for thought (pun absolutely intended), check out one of my favorite recipes from the meal plan. I love all things curry, so this chicken curry salad hits the spot as an easy lunch option.

Chicken Curry Salad

Serves: 3

Time: 10 minutes


  • 1 lb. grilled chicken breasts OR 15 oz. extra firm tofu

  • 1 yellow bell pepper

  • 1 cup chopped celery (about 1/2 small stalk)

  • 1/2 yellow onion

  • 1/4 cup olive oil

  • 3 Tbsp curry spice

  • 3/4 raisins

  • 2 Tbsp. Greek yogurt

Cut the chicken or tofu* into cubes about an inch in size and chop up veggies. Combine all ingredients in a medium sized bowl and store in fridge. This recipe tastes amazing by itself, served over a bed of greens, or made into a sandwich or wrap.

*If you’re using tofu for this recipe, I’d recommend first sauteing it to make the edges crispy. Heat about a tablespoon of olive or coconut oil in a pan over medium high heat and saute tofu cubes until golden brown.