Curry Chicken Salad

Olive pil

Curry powder

Greek yogart

Celery

Crasins

Pecans

Romane
Cover chicken breasts in oilve oil then with curry powder. Bake at 400 for 15-20min.

Chop celery, crasins, and pecans. Cut up chicken and mix with ingrediants. Add greek yogart.
Serve on romane as a salad or as a veggie lettuce wrap.

Could be a good dip with crackers ot on bagette for potluck

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