CURRY CHICKEN SALAD
4 lean skinless boneless chicken breasts
3 medium celery stalks
1 large apple chopped into 1/2 inch pieces
1 cup of sliced red or purple grapes
2 tablespoons of fat free sour cream
1 to 2 tablespoons of light mayo substitute (I use The Ojai Cook, Lemonaise Light)
2 teaspoons of agave nectar
2 splenda (or stevia) packets
1 to 2 teaspoons of curry powder (depending on preference)
1/2 cup or raisins or chopped walnuts (both optional)
Salt and pepper to taste
Preheat oven to 350 degrees. Place chicken breasts in a glass 9 x 11 baking dish. Season chicken with salt and pepper and brush each one (both sides) with olive oil. Cook for 35 to 40 minutes. (*side note: you can cook the chicken the night before to save time and just cover and refrigerate overnight). Let chicken cool. While the chicken is cooling, chop up the celery and add to a large mixing bowl with the apple chunks and the sliced grapes. Once the chicken is done cooling, cut into 1/2 inch cubes. Add to the bowl and toss ingredients together. Add the sour cream and mayo substitute. Mix well until everything is incorporated and combined. Add the agave nectar, and if you prefer it a bit sweeter add 2 packets of splenda or stevia (you may decide to do this after you add the curry to balance the flavors our). Stir well. Add the curry powder (one teaspoon at a time, just in case you prefer less) and then salt and pepper to taste. This salad tastes great if you stir in raisins and/or chopped walnuts for some extra flavor and texture. Serve alone, on a salad, sandwich or even in a lettuce wrap. The choice is yours!
*side note: as mentioned above, I use The Ojai Cook, Lemonaise Light which is an all natural, no cholesterol, dairy free, sugar free, low fat, low carb mayo substitute that tastes (in my opinion) better than regular mayo. You can also use vegenaise, it just has a higher fat content.