Chicken Curry Salad

A curry salad that can be used as a topper for traditional salad or as a sandwich or pita filling...light and healthy! This dish tastes best cold so optimal serving would be if you made it a few hours early and refrigerated it

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup yogurt
• 2  tablespoons mayonnaise
• 1  tablespoon lemon juice
• 2  tablespoons curry powder (yellow)
• 1  tablespoon fresh ginger (grated on the cheese grater with the teeny holes)
• 1  chicken breast, cooked
• 1  apple, medium, diced
• 1⁄2 cup red onion, diced
• 1⁄4 cup  almonds, chopped
• 1  mango, peeled, cored, and cubed
• 4  green onions, chopped

Directions

1. combine yogurt, lemon juice, curry, ginger and a dash of salt in a bowl, refrigerate.
2. mix chicken, apple, onions, and almonds in a bowl and toss.
3. add yogurt curry topping to chicken mix; toss.
4. slowly mix in mango.