Recipe Name Curry Chicken Salad Submitted by bkfitness Recipe Description A healthy Paleo style curry chicken salad w/ generous amounts of vegetables for added crunch and nutrition Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 60 Ready In (minutes) 80

Ingredients Amount Measure Ingredient 1 serving Chicken Breast (Non-Breaded), oven roasted 1/2 head, large (6-7" dia) Cauliflower, roasted 1/2 cups, diced celery, finely diced 1/2 cup, chopped scallions, white and green finely chopped 1/4 cups parsley, finely chopped 3 tablespoons Lemon zest, organic lemons only 1/4 cup freshly squeezed lemon juice from 2 organic lemons 1 tablespoon curry powder 2 tablespoons tumeric powder 1 teaspoon celtic salt to taste 1 teaspoon black pepper freshly ground to taste 1/2 cup (8 fl oz) Fat Free Greek Yogurt Steps Sequence Step 1 Roast your chicken breast in the oven 400° until the chicken reaches internal temp of 160° set aside to cool 2 Roast your cauliflower in the 400° oven until caramelized on the edges yet still a bit crunchy, approximately 20 minutes Set aside to cool 3 Chop all of you vegetables finely and save for mixing 4 Mix your Greek Style Yogurt with the spices, lemon juice 5 Chop the Cauliflower when cool enough to handle, medium small dice 6 Chop the chicken breast when cool enough to handle, medium small dice 7 Mix it all together and adjust seasoning to taste