The star of that combo is the Curry Chicken Salad.

Ingredients:

Salt and White Pepper
Skinless, boneless Chicken Breast 1.5 lb
Mayonnaise 0.5 cup (I used Light Hellman’s)
Nonfat Plain Yogurt 0.5 cup
Curry Powder 2 tsp
White Wine Vinegar 1 Tbsp
Celery 4 stalks chopped
Apples (Fuji, Gala, or Granny Smith) 3 cored and cut into cubes
Pecan halves, 0.5 cup toasted
Butter (Boston) Lettuce 1 head, pale inner leaves only

Directions:

• Poach the chicken.
• Bring a large saucepan of water to a boil over high heat.
• Add 1/2 tsp salt and the chicken, reduce the heat until the water is barely simmering, and cook until opaque throughout (8-10 min).
• Remove from heat and let stand until cool enough to handle.
• Cut into bite size cubes.
• Make the dressing.
• In a large bowl, whisk together the mayonnaise, curry powder, vinegar, 1/2 tsp salt, and a pinch of pepper until smooth.
• Assemble the salad.
• Add the chicken, celery, apples, and half of the pecans to the dressing and toss to coat evenly.
• Arrange the lettuce on plates and top with the chicken mixture.
• Sprinkle with the remaining pecans and serve.

Yields 8 Servings.

Nutritional Information:
Calories 220.6; Total Fat 9.4g; Cholesterol 45.5 mg; Sodium: 311.3 mg; Total Carbohydrate 16.1g (Dietary Fiber 4.4g); Protein 20.1g