Curry Chicken Salad

Brenda

1 lb. chicken breasts

2 teaspoons curry powder (more to taste)

1 teaspoon garlic powder

1 teaspoon onion powder

¾ cup Greek yogurt

2 tablespoons olive oil or water

2 tablespoons honey

¼ cup golden raisins

¼ cup pistachios

¼ cup cilantro and/or parsley

salt and pepper to taste

Cook the chicken: Cut the chicken breasts in half horizontally so they are very thin. Sprinkle chicken with curry powder, garlic powder, and onion powder. Season with salt and pepper.

Sauté in a nonstick skillet over medium high heat with a drizzle of olive oil until golden brown and cooked through. When cooled, chop the chicken into small pieces and chill in the fridge.

Assemble your Curry Chicken Salad: Once the chicken is cool enough, mix in a medium bowl with all remaining ingredients. Season to taste with more curry powder, onion powder, garlic powder, and salt and pepper.

Serve over greens, on a croissant, on toast, in a wrap, or on an everything bagel.

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