Saturday, May 5, 2012

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.