How to make chicken curry salad

This is a great salad for a warm summers day.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 4 boneless skinless chicken breast. Parboiled till cooked. Drained.
• 1 lb seedless red grapes, halved
• 1 cup pecans crushed
• 2 green onions sliced think
• 3 green apples, sliced to your desired thickness
• 2 small cups plain yogurt
• 2 small cups low fat or regular mayonnaise.
• curry powder to taste.
• Mix all ingredients together in large bowl. Add curry to taste. Refrigerate 6 hours or more.
• Serve on a bed of fresh lettuce greens.

1. Cutthe chicken into bite size pieces. I try to do this while the chicken is still warm. Slice your grapes and place with chicken in large mixing bowl. Cut green apples into slices, removing the core. Crush pecans adding them to the apples, chicken and grapes. Slice green onions add to mixture.
2. To the chicken mixture, add plain yogurt and either fat free or plain mayonnaise. Mix well.
   Add curry to taste, making sure you mix the salad well.
   Refrigerate for 6 or more hours.
3. Serve on bed of lettuce greens.

Tips & Warnings

• I serve this on beds of different lettuce greens and sometimes add croutons.
• The salad is originally a low fat recipe calling for low fat mayo and yogurt. I like the creaminess of plain mayo and plain yogurt.