Curry Chicken Salad

This was found in the February 10, 2009 edition of Woman's Day. It sounded so good to me that I prepared it for our meal last night. We liked it alot! I did use the madras curry that I had on hand, and I also used the mayonnaise from Mexico that contains lime.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups  cubed chicken breasts
• 1⁄2 cup nonfat plain yogurt
• 1⁄4 cup light mayonnaise
• 2  teaspoons curry powder
• 1⁄4 cup  diced red apple
• 1  pinch salt, sugar, pepper
•  salad greens
•  pita bread

Directions

1. Combine cubed chicken breast with enough water to cover in a sauce pan. Heat to simmer over medium heat.
2. Cook 4-5 minutes until chicken is cooked through. Drain and chop slightly.
3. In a large bowl mix yogurt, mayonnaise, curry, salt and pepper until well combined.
4. Add chicken and apples; mix together.
5. Cover and refrigerate at least an hour. Serve with salad greens and pita. (We used alfalfa sprouts).
6. The longer this is refrigerated the tastier the chicken. The yogurt tenderizes the chicken which allows the curry flavor to penetrate more fully.
7. Time does not include refrigeration time.
8. ENJOY!