Curry Chicken Salad

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  Mayonnaise, Regular(60g)
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  Greek Yogurt (Nonfat)(60g)
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  Lemon Juice, Fresh(5g)
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  Honey(3g)
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  Curry Powder, Ground(5g)
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  ¼ tsp salt ($0.02)
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  Freshly Cracked Pepper (To Taste, $0.02)
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  Chicken Breast, Grilled(600g)
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  pinch salt and pepper ($0.05)
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  Celery(800g)
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  Green Onion (Scallion)(300g)
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  Almonds(120g)
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  Raisins, Seedless(120g)

Instructions

1. 1Season both sides of the chicken breast with salt and pepper, then cook in a skillet over medium-high heat for 6–8 minutes per side, until internal temperature reaches 165°F and the meat is no longer pink. Transfer to a cutting board and let cool for 5 minutes.
2. 2While the chicken cools, whisk together the mayonnaise, Greek yogurt, lemon juice, honey, curry powder, salt, and pepper in a small bowl until smooth. Taste and adjust curry powder or salt as needed.
3. 3Finely dice the celery and slice the green onions into thin rounds. Roughly chop the almonds and measure out the raisins.
4. 4Chop the cooled chicken into small cubes (about ½-inch pieces).
5. 5Combine the chicken, celery, green onions, almonds, and raisins in a large mixing bowl and toss gently to mix.
6. 6Pour the curry dressing over the chicken mixture and stir until all ingredients are evenly coated.
7. 7Divide the curry chicken salad evenly into 4 airtight containers while still at room temperature, pressing gently to pack without crushing. Seal and refrigerate for up to 4 days.