Ingredients
2 large skinless, boneless chicken breasts (about 1 pound)
1/2 cup low fat Greek yogurt
1 teaspoon honey
2 teaspoons curry powder
1 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup thinly sliced green onions (both white & green parts)
Preparation
Step 1
Place the chicken breast in a 2 quart pot with just enough hot water to cover them.
Step 2
Simmer gently, covered, for 15-20 minutes, never letting the liquid boil. This technique is known as poaching and will produce juicy chicken, perfect for the salad! Slice one of the breast in half; you will know it is fully cooked when it is no longer pink in the center. When the chicken is done set it aside to cool.
Step 3
In a large mixing bowl combine honey, yogurt, curry powder, ginger, salt, and pepper. Mix well
Step 4
When the chicken is cool enough to handle, cut it into bite-sized pieces and toss with the yogurt mixture. Add a little more yogurt if needed to achieve the desired consistency. Last, add the green onion. Refrigerate and serve chilled.