Curried Chicken Salad

This is one of my new favorite recipes, and is really nice and refreshing for the summer. It takes a little time to prepare, and be sure to leave time for it to chill, too. Enjoy! Curried Chicken Salad 1.5 lbs. chicken breast 4 C. water 2 tbsp. Kosher salt Add salt to water in a large saucepan and add chicken. Boil until chicken is no longer pink in the middle. When the chicken is done, cut or tear into bite-size pieces. While the chicken is boiling, prepare the dressing: 1 1/2 tsp. Madras Curry Powder 1/3 C. chopped flat-leaf parsley (Italian) 1/4 C. di9ced pineapple ( I but chunk canned, and cut each piece into quarters) 1/4 C. non-fat plain yogurt 1/4 C. low-fat mayo 1 tbsp. lime juice 1 tsp. grated ginger 3 tbsp. sliced almonds Whisk yogurt, mayo, lime juice, curry powder, ginger, and parsley. Add the chicken, pineapple, and almonds. toss gently to coat. Serve on bread, open-faced, with watercress or lettuce. You can also use tortillas and make a wrap, or stuff pita pockets. Yum! Recipe is from the Food Network website.