Curried Chicken Salad

My chicken salad last week was so delicious, I just had to try again but with fresh flavours so I thought citrus:

• 2 chicken breasts
• 1 can (11 ounces) mandarin oranges, drained
• 2 stalks celery, drained
• 1 handful fresh summer peas, shelled
• 1 crisp apple, chopped
• pecans, chopped

DRESSING/MARINADE:

• small carton plain yogurt (approx ½ cup)
• 1 Tbs each: lemon juice & soy sauce
• 1-2 tsp curry powder

In a small bowl, combine dressing. Set aside 3 Tbs for the dressing and use the remainder to marinate the chicken (at least 4 hours, over night is better). Bake at 400F for 30-40 minutes, or until the juices run clear. Let cool and cut into cubes. Add to the salad ingredients. Pour reserved dressing over salad; toss well to coat. Chill for 1 hour. Serve on a bed of lettuce or coleslaw mix (or in a pita).

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.