Curry Chicken Salad

• 12 ounces boneless, skinless chicken breast
• 2 stalks celery, sliced
• 4 ounces reduced-fat (2%) Greek
• yogurt
• 1 teaspoon curry powder
• 1⁄4 cup slivered almonds

Preheat oven to 350°F/180°C and bake chicken breasts on baking sheet for 30 minutes or until cooked through. Let cool. In medium bowl, stir together chicken, celery, Greek yogurt, and curry powder. Add almonds right before serving (and reserve half the almonds for when you eat second

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