Noni's Chicken Curry Salad

• 4 boneless skinless chicken breasts, cooked and cubed
• 1 fuji apple, cored, unpeeled and chopped
• 1 stalk celery, diced
• 2 green onions, diced
• 12 cup dried sweetened cranberries
• 12 cup almonds, sliced
• 1 tablespoon sesame seeds, toasted
• 14 cup shredded coconut
• 2 cups nonfat plain yogurt
• 13 cup mayonnaise
• 1 teaspoon lemon juice
• 12 teaspoon cinnamon
• 1 12 tablespoons curry powder
• 14 teaspoon salt

1. First, cook the chicken breasts.
2. I usually simmer in either water or chicken broth.
3. (When done, I put in the refrigerator to chill, usually an hour or so, but this isn't necessary.
4. It just makes cubing the chicken easier, and the salad that much closer to "cold" when I'm done making it).
5. In large bowl, mix first eight ingredients.
6. In separate container, mix ingredients for dressing.
7. Add to salad ingredients and toss until well coated.
8. Cover and refrigerate for at least 2 hours or longer if possible to give the flavors time to blend.
9. Enjoy!

chicken breasts, fuji apple, celery, green onions, cranberries, almonds, sesame seeds, coconut, nonfat plain yogurt, mayonnaise, lemon juice, cinnamon, curry powder, salt

Taken from www.food.com/recipe/nonis-chicken-curry-salad-297441 (may not work)