Curried Chicken Salad

This weekend, I made the best chicken salad ever! Growing up, there was a bakery near by with delicious curried chicken salad. Mmm...it was so good, but I could never figure out how to make it. The past year, I have learned a lot about cooking. When I found this recipe, I made a few modifications and gave it a try.

Ingredients:
1 cup lowfat yogurt, drained (to get all the juice out)
1 rotisserie chicken breast, diced
1 cup diced English cucumber
1/2 bunch cilantro, chopped - you really can't have too much!
1 cup dried cranberries
Zest and juice of 1/2 lime
1 teaspoon curry powder
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 teaspoon rice wine vinegar
1 tablespoon mayonnaise - the recipe called for this, but I am not sure I needed it...

1. Put the yogurt in a cheesecloth-lined colander set in a bowl and set it aside to drain for at least 30 minutes.
2. Dice chicken, cucumber and chop cilantro and combine them with the dried cranberries in a medium bowl.
3. In another medium bowl, whisk together the drained yogurt and remaining ingredients until combined. Add the dressing to the chicken, mixture and stir well to coat.
It is super easy, and a light twist on the chicken salad classic! I am so excited to have it for lunch all week!