Mountain High Yoghurt


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Featured Recipe

Lowfat Enchiladas

Cooking With
Yoghurt

Chicken Curry Salad

You’ll love this one for its versatility. Substitute apples or pineapple for the grapes, try it
on pita bread or your favorite sandwich roll, or pile it on fresh greens for a low-carb lunch. Want to make it even easier? Use leftover chicken!

1 tablespoon olive oil
2 boneless, skinless chicken breasts, cut into 1-inch chunks*
2/3 cup Plain Mountain High Yoghurt
2 tablespoons light mayonnaise
1 tablespoon curry powder
2 green onions, thinly sliced
(white and green parts)
1 cup sliced red and green grapes
1 stalk celery, chopped

In a large skillet, warm olive oil. Add chicken and cook until no longer pink in the center, about 8 to 10 minutes. Set aside to cool.

In a medium glass or ceramic bowl, combine yoghurt, mayonnaise, and curry powder. Add green onion, grapes, celery, and cooled chicken. Stir to coat all pieces evenly.

Cover and chill for 2 to 4 hours before serving.

Makes 4 servings.

* Cooked chicken from the deli works well for this recipe.