GI Curried Chicken Salad*

1/4 cup lactose free yogurt, drained (use cheesecloth or double layer of paper towel).
1/4 cup reduced fat mayonnaise
1 tablespoon maple syrup
1 tablespoon lemon juice
1 teaspoon curry powder, more or less to taste
1 cup shredded carrot
1 stalk celery, diced
2 tablespoons chopped cilantro
2 tablespoons chopped chives
2 tablespoons dried cranberries
12 ounces skinless, boneless chicken breast, cooked and cut into 1 inch dice(roasted or poached)
salt and pepper to taste
1 head of butter lettuce, washed and dried
2 tablespoons toasted, silvered almonds, optional
*Meets GI Guidelines.

In a medium saucepan, add 12 oz. of whole chicken breasts and just cover with water. Cover and bring to simmer over medium high heat. Once you see bubbles and a simmer begin, turn off heat and leave covered for 30 minutes(chicken will cook through from residual heat). When cool, dice chicken.
In a large bowl, combine the yogurt with the mayonnaise, lemon juice, maple syrup, curry powder, carrots, celery, cilantro, chives and cranberries. Stir well. Add the chicken and season with salt and pepper as desired.
On each plate, place 2 or 3 butter lettuce leaves(depending on size), and top with a generous scoop of chicken salad. Sprinkle toasted almonds on top. Keep cool until ready to eat.

Nutrition Information