Curried Chicken Salad With Celery, Apples And Dried Cranberries

Serves 5

Ingredients

1 pound chicken breast pounded to 3/4 inch thickness
1 teaspoon olive oil
1 cup celery diced, 1/4 inch cubes
1 cup fuji apple diced, 1/2 inch cubes
1/4 cup red onion finely diced
1/3 cup dried cranberries
1/4 cup cashews chopped
1/2 cup greek yogurt plain non-fat
1 teaspoon curry powder
1/2 teaspoon kosher salt
black pepper freshly ground, as needed
10 slices whole wheat bread

Directions

Heat a large saute pan over medium heat and add 1 teaspoon oil, add more if needed to coat the surface of the pan lightly. When the oil is hot, add the chicken breasts. Cook for about 5 to 6 minutes on each side, or until flesh is no longer pink and internal temperature is 165°F. Allow chicken to slightly cool, then cut into 1/2 inch cubes.

Add cooked chicken, celery, apple, onion, cranberries and nuts to a large bowl. In a small bowl combine yogurt, curry powder and1/2 teaspoon salt. Add dressing to chicken mixture. Toss until combined. Season with salt and pepper as desired.

Fill each sandwich with the chicken salad. Store in an airtight container for up to 2 days refrigerated.

RECIPE NOTES
If you already have cooked chicken, cut into ½ inch cubes or roughly shred. About 3 cups chicken is needed for this recipe.

I like to buy thinly sliced chicken breast because they cook quicker. You can also slice the breasts in half to create two thinly sliced portions.

If you like a lot of dressing on the chicken salad, double the yogurt, curry powder and salt mixture to yield 1 cup dressing and add as much as you like.

You can use any dried fruit. I used a combination of cranberries and chopped apricots. Dried apricot, mangoes, cherries or pineapple would also be delicious.

You can substitute the cashews for walnuts or almonds.

Additional filling suggestions: Lettuce, tomatoes, cucumber, avocado

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