For the salad:


2 cooked boneless, skinless chicken breasts (mine weighed a total of 1 pound,) chopped

1/3 cup dried cranberries

1/3 cup sliced almonds

1/3 cup diced onions and diced celery (mixed)


For the dressing:


8 ounces plain, fat-free Greek yogurt

1/2 teaspoon curry powder

1/2 teaspoon soy sauce

1 squeeze lemon juice

salt and pepper to taste


In a large bowl, mix chicken, cranberries, almonds, celery, and onion. In a separate small dish, prepare dressing by mixing yogurt, curry powder, soy sauce, lemon juice, and salt and pepper together. Combine dressing with the salad ingredients and mix well. Serve on your favorite bread, or on top of fresh greens!

Printed from A Bitchin' Kitchen

Source: Iowa Girl Eats

A BITCHIN' KITCHEN BY MAGGIE AND ANNIE GILL IS LICENSED UNDER A CREATIVE COMMONS ATTRIBUTION-NONCOMMERCIAL-NODERIVS 3.0 UNPORTED LICENSE.