Curry Chicken Salad
- 1 12 cups cubed chicken breasts
- 12 cup nonfat plain yogurt
- 14 cup light mayonnaise
- 2 teaspoons curry powder
- 14 cup diced red apple
- 1 pinch salt, sugar, pepper
- salad greens
- pita bread
- Combine cubed chicken breast with enough water to cover in a sauce pan.
- Heat to simmer over medium heat.
- Cook 4-5 minutes until chicken is cooked through.
- Drain and chop slightly.
- In a large bowl mix yogurt, mayonnaise, curry, salt and pepper until well combined.
- Add chicken and apples; mix together.
- Cover and refrigerate at least an hour.
- Serve with salad greens and pita.
- (We used alfalfa sprouts).
- The longer this is refrigerated the tastier the chicken.
- The yogurt tenderizes the chicken which allows the curry flavor to penetrate more fully.
- Time does not include refrigeration time.
- ENJOY!
chicken breasts, nonfat plain yogurt, light mayonnaise, curry powder, red apple, salt, salad greens, pita bread
Taken from www.food.com/recipe/curry-chicken-salad-356377 (may not work)