Curry Chicken Salad

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Chicken breast

  Broilers or fryers, meat only, raw

  3 full breast (both fillets) or 708g

• Celery

  Raw

  3 stalks, large (11 inches long) or 192g

• Light mayonnaise

  Salad dressing, light

  ½ cup or 120g

• Curry powder

  Spices

  2 tsp or 4g

Directions

1. Dice celery.
2. To cook chicken, first pound out chicken breast a bit to the same thickness by carefully using a kitchen mallet or the back of a heavy jar. Cook in a nonstick pan over medium heat with about a tsp of olive oil, about 4 minutes per side or until cooked through completely without any pink in the middle.
3. Shred or dice chicken, based on your personal preference. Stir together with celery, mayonnaise, and curry powder.