Chicken Salad with Curry & Apples

Chicken Salad with Curry & Apples

serves 6-8


4 boneless chicken breasts

1/2 cup chopped celery

1 cup Gala apples, peeled and diced and placed in a bowl with orange juice or a drop or two of lemon juice

1/3 cup almond slivers, toasted

1/4 cup mayonnaise

1/2 cup Greek yogurt 

1 to 2 tablespoon honey

1 tablespoon orange juice

1 1/2 tablespoons curry powder 

salt & pepper to taste 

Preheat oven to 350 degrees. Rub chicken with olive oil and generous amounts of salt and pepper. Cook for 30-40 minutes or until juice of chicken runs clear. When chicken has cooled shred chicken meat. Mix in large bowl with celery, apples and almond slivers (I toast my almonds in a skillet with a little olive oil or carefully and stir often as they will burn easily.) and set aside. In a medium size bowl, combine mayonnaise, yogurt, honey, orange juice {from apples}, curry power, salt and pepper. Add mayonnaise mixture to chicken mixture and gently combine. Add more salt and pepper to taste. After it sits in the fridge for a day or two you may have to re-stir it, but it likely won’t last that long! Serve however you’d like! We like it served with lettuce wraps or on crescents. ENJOY! 


 Source: Fly Through Our Window  

Mary Beth