In a pot, place the chicken, onion and celery and cover with water.

Bring to a boil, reduce to a simmer and cook for approximately 25 minutes.

Let cool and set aside. Once cool, dice in big chunks.

Meanwhile, combine the yogurt, olive oil, white wine, curry and turmeric and mix well. (when using yogurt, it is hard for the dressing to stay combined.

In a bowl, combine the chicken, celery, radish, onion and top with the dressing. Mix well.

Serve as you wish - in a sandwich or on red cabbage as I have done.