Curry Chicken Salad

By tonya370

I like to serve these with the chicken salad in pita pockets with sprouts, avacodo and tomato. Very delicious!

Ingredients

• 1 3/4 cups chicken broth
• 1 1/2 lb skinless boneless chicken breast
• 1/2 cup mayonnaise
• 1/3 cup plain yogurt
• 5 teaspoons curry powder
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4-5 chopped green onion
• 1/2 cup craisins
• 1/4 cup chopped parsley
• 1/2-3/4 cup chopped or sliced almonds

Preparation

Step 1

Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Shred Chicken
While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, craisins, parsley and almonds and stir gently to combine.