Curried Chicken Salad with Apples and Raisins

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!  

Serves 2

1/4 cup of low-fat or regular mayo
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

Combine mayonnaise, curry powder, and water in a medium bowl, stirring with a whisk until well blended. Add the chicken, chopped apple, celery, raisins or currants, and salt; stir mixture well to combine. Cover and chill.