Curried Apple Chicken Salad

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.   

Grilled Chicken Melon Salad with Blue Cheese Dressing

2 cups cooked chicken, chopped into bite size chunks (skinless and boneless)

2 romaine hearts, chopped

1 red capsicum/pepper, thinly sliced

1/2 rock melon/cataloupe, cut into bite size chunks

1/2 small red onion, thinly sliced

1/2 cup alfalfa sprouts

Sea salt and black pepper

Clean and prep all the vegetables and rock melon. Toss well to combine and assemble in a large serving dish. Season with sea salt and black pepper. Keep cool in the refrigerator while you make the dressing.

Dressing:

1/2 cup of full cream Greek yogurt

1/2 cup blue cheese of your choice

2 tablespoons blue cheese, crumbles

1/2 teaspoon garlic, minced (optional)

Salt and black pepper

Blend Greek yogurt and 1/2 a cup of blue cheese in a blender until smooth and creamy, add more yogurt if dressing is to thick. Pour dressing into a small mixing bowl and add 2 tablespoons blue cheese crumbles and garlic (optional), mix well to combine. Season with salt and black pepper.

Serve on the side with the salad.