Healthy (Non-Mayo) Curry Chicken Salad

1. Heat the olive oil over medium heat and 1/2 teaspoon of curry powder in a skillet and add chicken. Cook thoroughly – it will probably take at least 5 minutes per side, depending on the thickness of the chicken. Just make sure the juices run clear.
2. Chop celery and combine with grapes (either halved or whole) and nuts in a bowl. Cube the cooked chicken and add to mixture.
3. In a separate bowl, stir the remaining 1/2 teaspoon of curry powder and the lemon/lime juice into the Greek yogurt.
4. Pour the yogurt mixture over the other ingredients and mix until throughly coated.

Serve plain or on whole wheat bread or pita.

Note: I refrained from the nuts after considering the amount of protein already in the Greek yogurt. This chicken salad isn’t a normal chicken salad, so you may have to play around with the recipe until the taste is satisfactory to you. But it IS healthier!