Cucumber Kimchi Salad

Probiotic foods have made headline news for quite some time now. At this point you probably understand that there are incredible health benefits to including some of these foods in your diet, but you may not be sure exactly how. After all, kimchi isn't exactly the type of food you can easily throw in your smoothie (gross).

Today we are sharing the simple recipe for one of our favorite probiotic salads - the cucumber kimchi salad. We can't take credit for fermenting the kimchi ourselves, but we certainly can give credit to our friends at Mother In Law's.

Ingredients (serves 2):

• 6 Persian Cucumbers 
• 1/2 jar Mother In Law's Kimchi (we used House Napa Cabbage) 
• 2 tablespoons rice vinegar 
• pinch of salt 

Directions: 

1. Wash cucumbers (no need to peel). Slice cucumbers into medium cucumber "chips."
2. In medium bowl, combine cucumbers, kimchi, rice vinegar, and salt. Mix together so ingredients are evenly distributed. 
3. Enjoy! 

Curry Chicken Salad

We love a good curry chicken salad, but not when the chicken and warm curry flavor gets lost in a tub of mayo. We've got your solution! We use Greek yogurt in place of mayo to boost the protein and lower the fat content for a lunch you can feel good about. This chicken salad is great on its own, on high fiber crackers, or on top of greens.

Ingredients (~5 cups):

• 1 pound skinless, boneless chicken breast, boiled 
• 1 cup nonfat plain Green yogurt
• 1/2 cup raisins or dried apricots, diced
• 1 apple, diced
• 2 celery stalks, chopped
• juice of 1 lemon
• 1.5 tablespoons curry powder
• 1/2 teaspoon cumin
• dash of cayenne pepper
• 1/2 teaspoon salt

Directions:

1. Shred the chicken and place in a bowl
2. Chop the celery, apples, and dried apricots if you choose to use them and add into the bowl with the chicken
3. Add the Greek yogurt and lemon juice 
4. Add the spices and mix well until a light yellow color