Not your Boring chicken salad recipe

Need a new recipe to use up leftover chicken or turkey? See the recipe below to find a great new way to use leftover or make chicken more appetizing. It can feed a crowd and not be your same old boring chicken recipe. Remember two things: (1) it's often cheaper to buy a whole chicken even if the pieces have been cut up (my bone in, skin on cut up whole chicken by foster farms cost $5.75 at Safeway with my club card. Costco has good deals too) and (2) this is a dish where the longer it sits, the more intense the flavor gets. Greek yogurt is a fantastic and healthy substitute for mayo. It's low in fat and calories, and has high amounts of protein and calcium.

Curry Chicken Salad

Ingredients:

• 1 whole chicken
• Curry
• Tumeric
• Garam Marsala
• Italian herb seasoning
• Salt (I like Celtic Grey Sea Salt) and Pepper
• 1 Green Apple, diced
• 1 orange
• ½ yellow sweet onion and/or green onion diced
• Diced Celery (1 small pre-cut container)
• Non-fat Fage Greek Yogurt

Directions:

• Place the whole chicken in a pyrex dish and pre-heat the oven to 350 degrees. Using a Microplane, zest one whole orange over the chicken. Cut the orange in half and squeeze the juice of the orange over the chicken. (you can place the two orange halves inside the chicken for more flavor to be infused as you bake it. You can also use a cut up bone in, skin on chicken instead of the whole chicken).
• Sprinkle the Curry, Tumeric, Garam marsala, Italian herb seasoning,  and pepper over the chicken. Make sure that it is covering the side that is showing. Sprinkle a pinch of salt over the chicken.
• Bake at 350 for 1 hour. Pull out an let cool
• You can easily bake this the night before  or skip this step and just use leftover chicken or turkey when you go to make the chicken salad.
• Once the chicken has cooled, pull apart the meat from the bones. With your fingers, tear the meat into small pieces and place in a large bowl.
• Cut up 1 Granny Smith apple into small pieces and put in the same bowl.
• Add the green onion and/or yellow onion, celery and greek yogurt into the bowl. Shake a hefty dose (up to 2 tablespoons or more depending on your taste buds) of Curry, Tumeric, Garam Marsala, Italian herbs, and pepper. Add sea salt (1-2 teaspoons).

Mix ingredients well. If you like a creamier texture, add more greek yogurt. Seasoning amounts can be adjusted depending on personal