Orange curry chicken salad

3 chicken breasts cooked, skinned and cut into small cubes
1/2 cup light mayoniase
2/3 cup light sour cream
1 5oz container fat free greek yogurt
2 stalks celery finely chopped
1/2 orange zested and juiced
2 lemons zested and juiced
2 teaspoons Madras curry powder
1 teaspoon garam masala
2 tablespoons sherry vinegar
2 tablespoons Worcestershire Sauce
1/2 tablespoon poppy seeds
1/2 tablespoon celery seeds
1 medium to large shallot finely chopped
4-6 cloves garlic pressed
2-4 mini bell peppers seeded and chopped
2 teaspoons ginger garlic paste
1 teaspoon dried thyme
1 teaspoon dried savory
garlic and onion powder to taste
fresh ground pepper to taste
salt to taste
1/2 cup sliced almonds toasted.

You can shread the chicken if you prefer. It will add to the prep time though and will have less texture than the chunked chicken.

Cube chicken and place in large bowl, set aside. zest lemons and orange in medium bowl. Juice lemons and orange and add to zest. Add light mayoniase, light sour cream, and fat free greek yogurt. Mix well. Add shallots, garlic and bell peppers, mix. Add curry powder, garam masala, poppy seeds, celery seeds, vinegar, Worcestershire Sauce, and ginger garlic pasted. Mix well. Crush savory and thyme in mortor and pestal. Bloom in microwave for 10 seconds. Add to mixture. Mix well. Taste and season with salt, pepper, garlic and onion powder. Add to chicken and mix well.
Just before serving toast sliced almonds and toss with salad.

Serving Size: Makes 8 servings