Curry Chicken Salad Submitted by Lindsey R., Lajes Field Ingredients 2 boneless, skinless chicken breasts 3 heaping tablespoons Greek yogurt (can also use light mayo) 1/3 cup slivered almonds, roughly chopped 1 stalk celery, chopped 1/3 cup dried apricots, chopped 1.5 teaspoons curry powder 2 bay leaves Preparation 1. Poach the chicken breasts in water until cooked through.     (Optional: Poach chicken in broth with bay leaves for more flavor.) 2. Remove from liquid and shred. 3. Combine shredded chicken with other ingredients in bowl. Toss until     evenly coated. (Note: Use enough yogurt to your desired degree of     "moistness"). 4. Salt and pepper to taste. 5. Serve on a roll or with wheat crackers.

Characteristics Low-fat Ready in under 30 minutes

Eat This For: Lunch