Yogurt-Curry Dip and Chicken Salad Kale Wraps

Yogurt-Curry Dip Makes approximately 1/2 cup
1/2 cup plain Greek yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon Chinese Five Spice seasoning
1/8 teaspoon garlic powder
pinch cayenne pepper
freshly ground black pepper
Whisk all ingredients together in a small mixing bowl until well combined. Serve with
fresh fruits such as sliced apples, and/or fresh vegetables such as carrots and celery

Curried Chicken Salad Kale Wraps
1 cup cooked chicken, chopped
1/4 cup apple, peeled and chopped
1/4 cup celery, chopped
1/2 cup yogurt-curry dip (see recipe above)
fresh kale leaves
In a medium size mixing bowl, mix together the chicken, apple and celery. Fold in the
yogurt-curry dip. Wash kale leaves and carefully tear the leaves off of the main vein in
the center, keeping the sides of the leaves in one piece. Discard the veins. Spoon the
salad into the pieces of kale leaves and serve immediately