A few weeks ago I went to lunch with my coworkers to one of my favorite places in Kansas City. The restaurant had changed it's menu since the last time I was there. They have a gift for putting flavors together that I just never would have thought. It was a hard decision between their soft boiled egg and asparagus sandwich and their Curry Chicken Salad. I ended up selecting the chicken salad. This little bistro has served as my creative inspiration a couple of times. As soon as I tasted this wonderful Curry Chicken Salad, I knew I was going to go home and play with it until I could make something very similar that I could have any time I wanted it! This is what I came up with: Curry Chicken Salad 1 pound chicken breast 2 stalks of celery 1 apple 1/2 cup dried cranberries 1/2 cup pistachio's 6 ounces plain Greek Yogurt 1/2 cup Mayonnaise 1 T curry powder 1. Cook your chicken breast. I boiled mine. 2. Cut your celery stalks into small bite size pieces. 3. Chop...