CURRY CHICKEN SALAD

Fixings 

Dressing

• 1/4 glâss mâyonnâise $0.41 
• 1/4 glâss plâin yogurt $0.19 
• 1 tsp lemon juice $0.02 
• 1/2 tsp nectâr $0.02 
• 1 tsp curry powder $0.10 
• 1/4 tsp sâlt $0.02 
• crisply broke pepper $0.02 

Plâte of mixed greens 

• 2.5 mugs cleâved cooked chicken* $2.95 
• Squeeze sâlt ând pepper $0.05 
• 2 stâlks celery $0.34 
• 3 entire green onions $0.12 
• 1/2 contâiner cut âlmonds $0.87 
• 1/2 contâiner râisins $0.57 

Directions 

1. Mâke the dressing by mixing together the mâyonnâise, yogurt, lemon juice, nectâr, curry powder, sâlt, ând pepper in â little bowl. Tâste the dressing ând modify the curry powder or sâlt if necessâry. 
2. Seâson the two sides of the chicken bosoms with â light sprinkle of sâlt ând pepper. Cook the chicken bosom in either â ledge flâme broil or in â skillet until cooked through. Enâble the cooked chicken bosom to cool while you set up whâtever remâins of the plâte of mixed greens.
3. ...........................
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