CURRIED CHICKEN AND CELERY SALAD

  • 1 container (8 ounces) plain lowfat yogurt
  • 2 tablespoons frozen apple juice concentrate
  • 2 tablespoons reduced-calorie mayonnaise
  • 1 teaspoon curry powder
  • 12 ounces boned and skinned chicken breasts (cutlets)
  • 2 cups diagonally sliced celery
  • 1 cup diced unpeeled sweet apple
  • 1 cup grated carrots Lettuce leaves
Preheat broiler or grill to hot. In a medium bowl combine yogurt, apple juice concentrate, mayonnaise and curry powder; refrigerate ½ cup for later used. With fork tines liberally pierce chicken on both sides; add to bowl with yogurt mixture, turning to coat both sides; marinate for 15 minutes. Broil or grill (4 inches from heat source) until chicken is cooked through, 8 to 10 minutes, brushing with marinade and turning once; cut in ½-inch slices; set aside. In a bowl combine reserved ½ cup yogurt mixture with celery, apple and carrots; toss to coat. Serve celery mixture on lettuce leaves and surround with reserved chicken. Serve immediately. Yield: 4 portions