Curried Chicken Salad With Cashews and Grapes

Another great recipe adapted from the cookbook " Eating in Color" by Frances Largeman-Roth. This is perfect for a luncheon or light supper.

Serves 8 ( 2/3 c. = 5 points +)

• 2 lbs. boneless, skinless chicken breast, cooked and chopped
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/2 c. low-fat plain Greek yogurt
• 1/4 c. low-fat mayonnaise
• 1 T. grated lemon zest
• 1 T. fresh lemon juice
• 2 tsp. curry powder
• 1/2 c. chopped celery
• 1 c. red grapes, quartered
• 1/4 c. dried cranberries
• 1/3 c. chopped cashews
• Romaine lettuce

For dressing, whisk together yogurt, mayo, salt, pepper, lemon zest, lemon juice, and curry powder. 
Place cooked, chopped chicken in a large bowl. Stir in dressing to coat. Add celery, grapes, cranberries and cashews. Stir gently to mix. Serve on top of Romaine lettuce leaves.