I made this for dinner last night and hubby and I absolutely loved it! The curry, pineapple and walnuts were a winning combination.
2 1/2 cups chopped cooked chicken breast (about 1 pound)***
1/2 cup shredded carrot
1/3 cup chopped, toasted walnuts
1/2 cup diced celery
1/4 cup light mayo
1/3 cup plain fat-free yogurt
1/4 cup finely chopped green onions
1 Tbsp. low sodium soy sauce
1/2 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. curry powder
1/4 tsp. black pepper
1 (8oz) can crushed pineapple in juice, drained
Combine all ingredients in a bowl and refrigerate for an hour or two to let flavors meld. We served dollops of this on a bed of Romaine lettuce, but it would be equally good stuffed into a wheat Pita or in a toasted Hoagie bun.
Try mixing it up a bit...add chopped granny smith apple, or dried cranberries for a twist.
***I marinated chicken breasts in a mixture of: 2 Tbsp. Soy Sauce, 2 Tbsp. crushed pineapple w/juice, 1/4 chicken broth, 2 crushed garlic cloves and 1/4 tsp. salt, then I grilled and chopped them. I think the marinade really added to the flavor of the overall dish, however, any cooked chopped chicken will work in this recipe.
Be adventurous and and crush some pineapple!