Curried Chicken Salad

2 lbs chicken breasts
nonfat plain Greek yogurt
low fat mayonnaise
sliced almonds
red grapes, diced
scallions, diced
curry powder
Lime juice
optional: apples, celery, walnuts, sour cream, buttermilk, Patak’s Chutney: Major Grey, maple syrup
Alt method of baking chix:
Lay chix on pan. Sprinkle with curry, cumin, termeric, ginger, salt, pepper, then cover with diced onions and sliced pink lady apples.
1) Boil whole chicken breasts in water for 20 minutes
2) Cool breasts for 15-20 minutes and cube
3) Mix together 1/2 c mayo, 1/2 c yogurt, 1tbps curry powder, diced red grapes, diced scallions, sliced almonds, salt pepper,

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