Ingredients

A twist on the classic chicken salad that uses yogurt instead of mayonnaise as the salad base.

Tandoori Chicken

• 1# boneless, skinless chicken breasts
• 1/2c plain nonfat yogurt
• 1T paprika
• 1t curry powder
• 1t garlic salt
• 1/4t black pepper
• 1/4t cayenne pepper
• Dash cinnamon

Raita Salad

• 1c plain non-fat yogurt strained for 1 hour (discard strained liquid)
• 1/4c cucumber peeled, seeded, and diced
• 1/4c tomato seeded and diced
• 1T chopped mint
• 1/4t paprika
• Pinch sugar

Directions

Tandoori Chicken
Combine dry ingredients, rub onto chicken. Coat chicken with yogurt, cover, chill for at least 2 hours. Grill chicken, chill, cut into small cubes.

Raita Salad
Combine all ingredients. Fold in chicken, chill until ready to serve.

Sandwich
Spread hummus (homemade or pre-prepared) onto Milton's 100% Whole Wheat bread slices. Top with alfalfa sprouts and shredded carrot. Spoon chicken salad on top. Cover with other bread slice to form a sandwich and serve.

Makes about 5 sandwiches.