If you follow me regularly you know that on Sundays I cook all by breakfasts and lunches for the coming week. If you’re looking for a healthy, low-carb lunch meal that will keep for five days, here’s one I’ve had some success with.
Curry Chicken Salad Collard Wraps
Put a whole free range chicken in the crock-pot and cook it 6 hours (I got mine from Root Force Collective Farm, which, sadly, is no more — but you can get yours at Ellwood Thompson’s or another fine local retailer in your area). One cooked and cooled to room temperature, pull the meat off the bones, put it in a bowl, and shred it between two forks. Add a cup and half of pecan halves, several hefty celery stalks chopped finely, enough olive-oil mayo to choke a pony, a teaspoon of curry powder, and salt and pepper to taste.
Put a leaf on the cutting board, and with a sharp knife, slice as shown so that the vein is the same thickness as the surrounding leaf.
Put a dollop of the chicken salad in the leaf and roll as shown.