Curry Yogurt Chicken Salad

2 large chicken breasts, (organic, skin-on and bone-in)

Rub skin with olive oil and salt and pepper liberally

Bake chicken at 375° until chicken reaches 165° and skin is crispy.  Remove from pan and cool enough to handle.

In a bowl place:

½ c. dried cranberries

½ c. raisins (golden are good)

½ c. slivered almonds

¾ c. celery, diced

4 large green onions, chopped

In another small bowl mix:

½ c. homemade yogurt (or other good plain, full-fat yogurt)

½ c. real mayonnaise

1 Tbsp. good brown mustard

1 tsp. salt

½ tsp. pepper

1 ½ tsp. curry powder

1 tsp. cayenne pepper

De-bone chicken and cut into 1 inch square chunks.  Cut crispy skin into chunks.  (Don’t use skin unless it is crispy.)  Add chicken and skin to bowl with dried fruit.  Pour dressing over chicken and mix carefully. 

I like to serve it on a pile of cooked and cooled lima beans.