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" When we think of &amp;quot;curry,&amp;quot; we tend to think &amp;quot;Indian food,&amp;quot; but curry powder\u2014a spice blend that typically includes cumin, coriander, pepper, turmeric and other seasonings \u2014can be used in lots of ways, from a rub for roast chicken to a lentil soup seasoning. Regular yellow curry is mild, Madras packs some heat and Thai red curry is the hottest of the three. Here it acts as the finishing touch to a chicken salad to die for.   Serves 4   Active: 10 Min Total: 12 Min, plus 1 Hr refrigeration   1 1/2 cups cubed chicken breast 1/2 cup nonfat plain yogurt 1/4 cup light mayonnaise 2 tsp curry power (we used Madras) Pinch salt, sugar and pepper 1/4 cup diced red apples Salad greens Pita bread   1. Combine cubed chicken breast with enough water to cover in a saucepan. Heat to a simmer over medium heat. Cook 4 to 5 minutes until chicken is cooked through. Drain and chop slightly.   2. In a large bowl mix yogurt, mayonnaise, curry, salt, sugar and pepper until well combined. Add chicken and apples; mix together. Cover and refrigerate at least 1 hour. Serve with salad greens and pita.   Tip: The longer you refrigerate this salad, the tastier the chicken. Why? The yogurt tenderizes the chicken, which allows the curry flavor to penetrate more fully.   Per serving: 131 cal, 13 g pro, 5 g car, 1 g fiber, 6 g fat (1 sat fat), 37 mg chol, 197 mg sod "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/a3317/1-2-3-dinner-curry-chicken-salad-33520/>