Curried Chicken Salad

• 1 lb. boneless, skinless chicken breast, cooked
• salt and pepper, to taste
• 3 tbsp. curry powder
• 3 tbsp. honey
• ¼ c. walnuts, chopped
• ½ c. seedless green grapes, halved
• ¼ c. celery, chopped
• ¼ c. dried cranberries
• 2 tbsp. green onions, chopped
• 1 c. yogurt
• 1 tbsp. lime juice

Cut each chicken breast into 4 or 5 strips; season with salt and pepper to taste and grill over medium-high heat until cooked through. Let cool, cut into bite sized pieces and set aside.

In a large mixing bowl, combine curry powder and honey until well incorporated, then toss chicken cubes until evenly coated. Add walnuts, grapes, celery, cranberries and green onions; mix to combine with chicken. In a separate bowl, mix yogurt with lime juice. Gently fold yogurt dressing into salad mixture until all ingredients are evenly coated.

Serve salad tucked into whole wheat pitas or over a bed of mixed greens using any remaining yogurt dressing for garnish.