1 whole roasted chicken
1 1/2 cups plain Greek yogurt
2 large green apples
3 celery sticks with leaves, chopped
1 cup raisins (optional)
1 cup slivered almonds (optional)2 shallots, chopped
1 garlic clove, crushed
Handful fresh Italian parsley, chopped
2 tablespoons curry powder
Sea salt and black pepper
Get a sieve, and a bowl that fits nicely under the sieve with a decent amount of space under the bottom of the sieve, and a cheesecloth or a clean tea towel placed in the sieve, pour the yogurt in, and keep refrigerated overnight or up to two hours if you are short on time to drain off all the liquid in the yogurt, giving you a very thick consistency for the dressing.
Remove apple core and chop into bite size pieces. Remove skin and bones off chicken and chop into bite size pieces. Combine all the ingredients in a large salad bowl (except curry, garlic and yogurt). Toss to combine and season with sea salt and black pepper.
Combine yogurt, garlic and curry powder (add another tablespoon of curry if you prefer a stronger curry flavor). Season with sea salt and black pepper and add to the salad for a final toss. Keep refrigerated until serve.