Created by Derf on October 25, 2011
Step 1: Sprinkle the salt and pepper over the chicken breasts, spray with veggie spray; roast in a preheated 350F oven for 30 minutes, until no longer pink inside. Chop into bite sized pieces, refrigerate to cool until ready to use.
Step 2: In a medium bowl, Whisk together the mayonnaise, yogurt, chutney and curry powder, stir in the cooled chicken, mix well to coat. Add the celery, grapes and cilantro (or parsley), mix well.
Step 3: Serve on lettuce lined plates; or as an alternative, place 1/2 cup salad on each of 6 tortillas, fold in bottom and sides and roll up. I will roll the salad up in the lettuce to make tasty lettuce rolls.