Curried Chicken Salad

From Cats’ Kitchen

Makes 5 cups | Serves: 5

Ingredients

• 2 teaspoons extra virgin olive oil

• ¼ cup onion, chopped

• ½ Tablespoon curry powder*

• 1 pound chicken breast, boneless, skinless, cut into ½-inch cubes

• ¼ teaspoon kosher salt

• Black pepper, freshly cracked

• 2 Tablespoons 0% Greek yogurt

• ¼ teaspoon ground cinnamon

• ¾ cup dried cranberries*

• 1 large sweet apple, peeled and finely chopped (1 ½ cups)

• ¼ cup silvered almounds

• 2 Tablespoons fresh cilatro, chopped

• ¼ scallions, sliced

*Read the label to be sure this product is Gluten-Free

Instructions

1. In a large, heavy nonstick skillet, heat the olive oil over medium heat. Add the onion and curry powder and cook, stirring, until golden, 3 to 4 minutes. Increase the heat to medium-high, add the chicken, salt, and a pinch of black pepper, and cook stirring frequently, until just cooked through, about 5 minutes. Transfer the chicken to a large bowl and let cool.

2. When cool, add the yogurt, cinnamon, cranberries, apple, almonds, cilantrom and scallions. Toss together to coat.