2 boneless skinless chicken breasts
2 large stalks of celery
1 medium tart apple (I like Granny Smith)
1 green onion
2 Tbs chopped walnuts
2 Tbs sugarless mayonnaise
1/2 to 1 tsp lemon juice
curry powder

Cook the chicken breasts (steam, bake, grill, etc.).

Cut chicken into bite sized pieces.

Chop the celery and onion. Core the apple and chop in bite sized pieces.

Combine all of the above in a bowl with the walnuts.

In a small bowl combine the mayo, lemon juice, and curry powder. I use about a teaspoon of curry powder but I like it strong. The more curry powder you use, the more lemon juice you will need to thin the dressing. If you aren’t sure how much curry powder to use, start with a half teaspoon. You can always add more, but you can’t take it out if you get too much.

Put the curry mixture over the chicken and toss with a fork to coat everything. Chill for at least a couple of hours. I chill mine overnight.

Makes 2 generous servings.

This recipe was contributed by Jan from the Radiant Recovery Community Forum.

I like this over a bed of greens or sometimes a whole tomato sliced. It is also good in a ww pita bread for a sandwich.