Curry Chicken Salad

Kashia Cave is back in the kitchen with a delicious dish.

Curry Chicken Salad

Ingredients
1 tsp extra virgin olive oil
1 12 oz can of chicken breast in water
½ c diced onion
1 ½ tsp curry powder
¼ tsp geera powder
6 oz plain yogurt
2 tbsp fresh lemon juice (seeds removed)
1 c diced red delicious, peeled
1 c raisins
½ c diced orange pepper
Salt, pepper and paprika to taste
Curly Italian parsley for garnish

Method
In a medium bowl place drained chicken breast, using a fork strip the chicken into smaller pieces.  Add onion, curry and geera powder. Combine yogurt, lemon juice, apples, raisins, orange peepers mix and season to taste with salt pepper and paprika and garnish with curly parsley leaves.
Use on whole grain wraps, baguette, crackers or mini toast for a delicious appetizers or lunch.

Chef's Note:
You can substitute:

• The chicken with tuna or firm tofu
• The greea with cumin
• The yogurt makes a healthier alternative to the mayonnaise.

Join Kashia at the Culinary Extravaganza Fundraiser on Saturday March 31st, 6-9pm at the Mark Twain Museum in Hartford.