Jenn's Favorite Curried Chicken Salad & Chickpea Salad with Lemony Salted Yogurt and Plenty of Dill

Jennifer's Favorite Curried Chicken Salad 

 Ingredients for Four Servings:

2 cups cooked chicken

, cut into bite sized pieces
1 apple, diced (Granny Smith is best if you have it)
2 tablespoons diced celery
2 tablespoons dried raisins
2 tablespoons chopped nuts (pecans are great, but any or none will do)
2 tablespoons diced onion (white, yellow, red or green)
1/2 cup mayonnaise
2 teaspoons apple cider vinegar
1 1/2 teaspoons sweet curry powder
1/2 teaspoon salt
1/4 teaspoon pepper

Combine the chicken, apple, celery, raisins, nuts  and onions in a bowl. Whisk together mayonnaise, vinegar, curry powder, salt and pepper. Add enough of the mayonnaise mixture to the chicken combination to coat it well, but not have the chicken be swimming in it. Serve on top of greens.

Chickpea Salad with Lemony Salted Yogurt and Plenty of Dill

Ingredients for Two Servings

1 (15 oz.) can of chickpeas, rinsed and drained
1 medium tomato, diced
1 avocado, diced
1/2 medium cucumber, diced
1 tablespoon diced red onion
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 cup Greek yogurt
1 teaspoon lemon juice
1/4 teaspoon dried dill
1/4 teaspoon Kosher salt
1 bunch of fresh dill and pita bread for serving

Gently combine all chickpeas, tomato, avocado, onion, olive oil, vinegar, 1/2 teaspoon salt, pepper and garlic powder in a bowl. Whisk together yogurt, lemon juice and 1/4 teaspoon salt. Divide chickpea mixture between two plates. Put 2 tablespoons of  yogurt mixture to side. Serve with pita and fresh dill.