With the chilly weather the last few nights, we've been indulging in roasted chicken for dinner.
Instead of making soup with the left-overs, I've been using a fork to shred the chicken from the bones and making chicken salad for our lunch the next day. Much more 'Spring' appropriate!
1 teaspoon pf curry powder
2 teaspoons water
1 cup of shredded chicken
1 small apple, chopped
1/3 cup of diced celery
3 tablespoons raisins or currants
1/8 teaspoon salt