Curried Chicken Salad with Greek Yogurt

1 lb of chicken thighs*; boiled and shredded

1/2 cup of Greek Yogurt 2% Fat

1/4 cup of raisins**

1/4 cup of chopped celery

2 hard-boiled eggs; chopped

1 tsp curry powder

dash of salt & pepper

Mix well; refrigerate for at least an hour.  Serve on a tortilla or roll

on a bed of spinach.  Add a tomato if you would like!

*purchase pastured chicken.  if unavailable, purchase organic, air-chilled chicken

** i love raisins in this but my son and husband didn’t.  use your personal preference.


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