Hidden Curry Chicken Salad

• 1-1/2 pound Boneless Skinless Chicken Breast
• 1-1/2 teaspoon Cumin, Divided
• 1 teaspoon Italian Seasoning, Divided
• 1 teaspoon Pepper
• 2 teaspoons Olive Oil
• 1/2 cups Pecan Pieces, Toasted
• 1 cup Red Grapes, Halved
• 2/3 cups Plain Greek Yogurt
• 2 Tablespoons Dijon Mustard
• 2 teaspoons Garlic, Minced
• 1/4 cups Fresh Parsley, Finely Chopped
• 1 whole Lemon, Juiced
• Salt To Taste

1. Preheat oven to 375 F.
2. Take your chicken breasts, and trim and clean them of any visible fat. Season all sides with 1/2 teaspoon each of cumin, Italian seasoning and pepper. Set them aside on a plate for a moment.
3. Pour the olive oil into a skillet over medium high heat. Once hot, sear the chicken breasts on both sides until golden brown, about 2-3 minutes per side. Remove chicken from skillet and place on a cookie sheet in the preheated oven. Cook for about 10 minutes, or until the thickest part of the chicken breast reaches an internal temperature of 160 F. Then remove them from the oven and set aside and let cool.
4. In the meantime, in a medium sized bowl mix together the remaining 1 teaspoon of cumin, 1/2 teaspoon of Italian seasoning, 1/2 teaspoon pepper, pecans, grapes, yogurt, mustard, garlic, parsley, and lemon juice.
5. When the chicken is cool, cut chicken into bite sized cubes and mix thoroughly with the yogurt mixture until evenly coated. Taste and season with additional salt to your liking.
6. Serve immediately or chill and serve on a bed of lettuce or with a side of whole wheat crackers.

chicken, cumin, italian seasoning, pepper, olive oil, red grapes, greek yogurt, dijon mustard, garlic, ubc, lemon, salt

Taken from tastykitchen.com/recipes/salads/hidden-curry-chicken-salad/ (may not work)