In anticipation of the upcoming holiday season, I've been trying to eat healthier by incorporating lean meats and more greens into my diet. I always find it hard to do this when it's cold out because most of the time, my body just craves carbs.  I've found that the best way to curb these insatiable cravings is to stick to simple recipes that don't sacrifice flavor. This chicken salad is a take on a classic with an added kick. The spicy Bombay curry powder and the sweet cranberries create a savory balance, while the mix crunchy celery and creamy yogurt dressing  are an ideal texture. I cooked the chicken using my 9-minute method (details below) leaving it tender, juicy, and cooked to perfection.  This is light yet completely filling, and nothing short of satisfying.

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Curried Chicken Salad Serves 2-4; Total time: 20 minutes

2 organic free-range chicken breasts 1 cup flour 1/2 tablespoon of salt 1 tablespoon olive oil 1 tablespoon curry powder, and 1/2 tablespoon for dredging 1 teaspoon salt 1/2 cup dried cranberries 2 stalks of celery, finely chopped 2 cups of non-fat, plain yogurt Scallions, minced Sliced almonds

PREPARE CHICKEN. Make the flour mixture to be used for dredging by combining flour, salt, and 1/2 tablespoon of curry powder in a shallow dish. This allows you to dredge and coat the chicken in an assembly-line fashion. In a heavy-bottom pan (with lid set aside), heat olive oil on medium-high. Dredge each chicken breast in flour mixture, then place into the pan. Once the first side is slightly browned, flip chicken breasts, drop heat to medium-low, and cover with a lid. Leave the chicken for 9 minutes, without removing lid.

In the meantime, prepare dressing by whisking together yogurt, a few pinches of salt, and curry powder. Set aside.

Once chicken is finished cooking, using two forks or your hands, shred chicken to desired thickness, and set aside to let cool.  Then, in a large mixing bowl, toss together celery, cranberries, scallions, almonds, chicken, and curry dressing. Make sure the curry dressing is incorporated throughout

Serve in a sandwich, tortilla wrap, lettuce wrap, or as is.