Curried Chicken Salad

Here is the recipe this is based on: http://www.foodnetwork.com/recipes/ina-garten/curried-chicken-salad-recipe/index.html

I essentially followed all of their directions except I used plain yoghurt instead of mayo (much healthier).

Place 4 chicken breasts on a sheet pan. Rub olive oil on the top of them, then sprinkle on salt and pepper. Bake at 350 F for ~40 minutes (until done). Remove, let cool. Slice into chunks 1 inch long (approx.).

Meanwhile, combine dressing in blender: 1 cup plain yoghurt, 1/3 cup white wine (optional since yoghurt is quite moist as is), 1/4 cup mango chutney (you can find it at Trader Joes), 3 Tbsp curry powder, and 1 tsp salt (optional). Blend until smooth.

Combine the chicken with enough dressing to moisten well. Add in chopped celery, raisins, and chopped green onions. Let refrigerate for a few hours so the flavors can get to know each other well. Then add some cashews and serve at room temp. Ta-da! Delisioso. :-)

We served this at our open house and it was quite a hit. Not spicy but very yummy.