Recipe: Chicken Curry Salad (make ahead, George Foreman Grill recipe)

CHICKEN CURRY SALAD

"You can't help but be happy when you come home to this in your fridge. Made ahead of time and chilled, it's great on brown bread and over mixed greens. My wife loves it because it's a very proper lady's lunch; it's even suitable for tiny tea sandwiches. But this curry salad is no featherweight in the satisfaction department - great texture and terrific flavor make this a universal favorite, for ladies and gentlemen alike."

2 pounds boneless, skinless chicken breasts, pounded to 1/2-inch thickness
1 1/4 teaspoons salt, divided use
1 1/4 teaspoons freshly ground black pepper, divided use
FOR THE DRESSING:
1/2 cup low-fat plain yogurt
1/2 cup light mayonnaise
1 1/2 teaspoons curry powder
1 teaspoon ground ginger
FOR THE SALAD:
1 Granny Smith apple
1/2 cup walnut pieces
FOR SERVING:
4 iceberg lettuce leaves
1 lime, quartered

TO COOK THE CHICKEN:
Preheat the grill to high.

Season the chicken breasts with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Grill the chicken (in batches, if necessary depending upon the size of your grill) for about 3 minutes, until they have taken on grill marks and are cooked through. Transfer the chicken to a plate and, when cool enough to handle, cut into bite-sized pieces. Transfer to a medium bowl.

TO MAKE THE SALAD:
In a smaller bowl, stir together the yogurt, mayonnaise curry powder, ginger, remaining teaspoon salt, and remaining teaspoon pepper.

Peel and core the apple and cut into 1/2-inch dice. Add to the chicken along with the walnuts. Stir in the mayonnaise mixture. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.

TO SERVE:
Spoon the chicken salad over the iceberg lettuce leaves and squeeze some fresh lime juice over each portion before serving.

Makes 4 servings
Source: George Foreman's Indoor Grilling Made Easy by George Foreman and Kathryn Kellinger