Curry Chicken Salad

Serves: 6


3 boneless, skinless chicken breasts
2 bay leaves
1 tbsp. lemon juice
1 tsp. pepper
2 cups red grapes, halved
2 cups golden raisins
2 cups diced celery
2 cups diced apple
1/2 cup olive oil
Zest of 1 orange
5 tbsp. white wine vinegar
1 tbsp. low fat mayonnaise
2 tbsp. Bombay Curry Blend


Place chicken, bay leaves, lemon juice, pepper and 3 cups water in large deep skillet. Bring to boil, lower heat to simmer, cover and poach chicken for 20 min or until firm to the touch. Remove chicken from pan and cool. Cut chicken into 1-inch cubes. In small bowl, whisk together olive oil, orange zest, vinegar, mayo and Bombay Curry Blend. Place chicken, grapes, raisins, celery and apple in large bowl. Pour dressing over mixture; toss to coat and serve.