Zoey’s Curried Chicken Salad
Cook about five pounds of all white meat chicken breast, until thoroughly cooked. Let cool, drain off juice. Dice cooked chicken into small squares. 3 cups low fat mayonnaise dressing
1 1/2 cup yogurt
dash of lemon juice
1/4 cup of sugar
4 heaping tablespoons of curry
1 heaping tablespoon of ginger.
3 scallions finely diced (more or less to taste)
Add diced chicken to the mixture above. Refrigerate and serve chilled.
This recipe will serve about eight people.