Ingredients
- 4 cooked cooled chicken thighs (about 3 cups shredded)
- 2 tablespoons vegetable oil
- 1/8 cup low-fat yogurt
- 1 tablespoon curry powder (or more to taste)
- 2 celery stalks (diced or sliced)
- 1 apple (cored and diced)
- 1/4 cup mandarin oranges, canned, drained
- 1/4 cup Chopped fresh cilantro (and/or basil leaves)
Instructions
Source: USDA / MyPlate