A savory and healthy chicken salad in a creamy Greek yogurt and curry dressing. Perfect for a light lunch or dinner. Can be wrapped in a tortilla shell, or placed on a lettuce leaf.
In a skillet, place chicken, salt, cilantro, jalapeno, peppercorns, bay leaf, and curry powder. Add 1 cup of water, and cover. Cook for about 15-20 minutes, or until internal temperature is 165'F.
Once the chicken is cooked, remove from heat and place on a cutting board and allow it to come to room temperature. Discard liquid and solids.
Place in the refrigerator and cool completely.
When the chicken is cold, cut into small pieces and place in a bowl. Slowly mix in the yogurt sauce and coat evenly.
Next, mix in the diced onions, and tomatoes.
Place a few spinach leaves on top of the tortilla shell.
Evenly distribute the chicken salad on top of the spinach, then sprinkle with the chopped cashews.
Fold in the two sides so they overlap, then roll from the bottom up.