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

1. Combine cubed chicken breast with enough water to cover in a sauce pan.
2. Heat to simmer over medium heat.
3. Cook 4-5 minutes until chicken is cooked through.
4. Drain and chop slightly.
5. In a large bowl mix yogurt, mayonnaise, curry, salt and pepper until well combined.
6. Add chicken and apples; mix together.
7. Cover and refrigerate at least an hour.
8. Serve with salad greens and pita.
9. (We used alfalfa sprouts).
10. The longer this is refrigerated the tastier the chicken.
11. The yogurt tenderizes the chicken which allows the curry flavor to penetrate more fully.
12. Time does not include refrigeration time.
13. 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)