Ingredients
- 2-3 large chicken breasts
- 3/4 cups greek yoghurt + 2 tbsp mayonnaise
- 2 cups chopped celery
- 1 small can sliced water chestnuts
- 2 cups red seedless grapes, cut in halves
- 1 tsp curry powder
- 1/2 tsp cumin
- 1 cup roasted pecans
- ¼ cup cilantro, chopped
Directions
- Poach or grill chicken breasts ahead of time. Shred into bite size pieces, cover and set aside.
- Preheat oven to 350°F. Place pecans on a baking sheet and bake 5-10 minute until they become uniformly golden brown and fragrant. Set aside to cool.
- Combine the Greek yoghurt, mayonnaise curry powder and cumin and mix together in a large bowl. Add the celery, water chestnuts, grapes, cilantro and chicken, cover and chill for at least 6 hours.
- Just before serving, add the oven roasted pecans and toss to combine. Garnish with a sprig of basil.
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