Pineapple & Curry Chicken Salad

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!