Curried Chicken Salad

 

4 boneless, skinless chicken breasts, poached and cubed
2-3 ribs of celery, chopped
2 C. seedless red grapes, halved

Dressing:
1/2 C. plain yogurt
1/2 C. mayonnaise
2 T. curry powder
1/4 C. honey
pinch of salt
a few grinds of fresh pepper
1. Whisk together dressing ingredients.
2. Taste and adjust the amounts of curry powder and honey to suit your taste.
3. In a large bowl, combine salad ingredients with dressing; mix well.
4. Refrigerate for a few hours or overnight.
Serve in pita or sandwich roll.