Curried Chicken Salad

I've been making this for a while. It's a comforting recipe to me, and I find it's great all year round, for lunch or for dinner. If you're not one for curry, this is a great dish to try. It has a lightly curried flavour...aromatic, warm, I love this...and it's one of Don and Quinn's favourites as well.

It's not the pretties thing to look at, but I urge you to give it a try and let me know how you like it.

Curried Chicken Salad
(makes enough for my brood of 2 plus a wee one, adjust as necessary)

2 chicken skinless, boneless chicken breasts
1/4 cup plain yogurt
1/4 cup mayonnaise
1 tablespoon lime juice
2 tablespoons curry powder (adjust to your taste)
2 tablespoons grated ginger root
1/3 cup fresh parsley, chopped
3 tablespoons chopped walnuts
1/2 (or so) diced Granny Smith apple (I leave the peel on)
(other additions that sometimes find their way in include green onion and celery)

Poach chicken breasts by placing them in a saucepan, covering them with cold water, and bringing to a boil. Reduce heat to simmer and cover until the chicken is cooked through (maybe 20 or 30 mins). Cut into bite sized chunks (or pull) and leave to cool.

Mix together yogurt, mayo, lime juice, curry powder, ginger root (I freeze my ginger root, one of the best tips I ever got), parsley, walnuts and apple. Combine with cooled chicken breast pieces and refrigerate.

Serve cold with pita chips, or pita halves (makes great pita pocket sandwiches), in a wrap, or between two pieces of bread.