Recipe Book

What you’ll need:

10 oz. Cooked Chicken Breast

1 Celery Stalk cut in six 1” pieces

1 Tbsp Lime Juice

½ Cup Lite Mayo or as needed

¼ Cup Plain Low Fat Yogurt

1 Tsp Fresh Peeled Ginger Root

2 Tsp Curry Powder

1 Tsp Honey

Salt and Pepper to taste

2 oz. Red Onion

4 oz. Grapes

4 oz. Fresh Mango

1 oz. Slivered Almonds Toasted

How to make it

In the 40 oz. pitcher, add celery, lime juice, mayo,

yogurt, ginger, curry, honey, salt and pepper.

Pulse until smooth. Add chicken until the desired

texture is reached: 3-4 pulses for chunky and 6-8 for

smooth. Serve over your favorite greens garnished

with grapes, mango and slivered almonds.

Makes 2 cups

Curried Chicken Salad