Curried Chicken Salad

Curried Chicken Salad

6 boneless skinless chicken breasts

1/2 cup plain yogurt

1/2 cup mayo

1 green apple, diced

1/2 cup dried cherries

1/3 cup pecans, chopped

1/2 to 1 tsp curry powder

few shakes Cavendars (or garlic salt & pepper will do too)

pinch of sugar

A twist on an all time classic!  This version of chicken salad adds a fun element of surprise... nobody can quite guess the flavor, but everybody wants the recipe! It's lots of fun & can be served on your favorite bread or simply with crackers.

First, boil your chicken breasts (or even pick up a classic rotisserie). Set aside to cool.  Meanwhile, in a bowl combine all the remaining ingredients. You can cube or shred the chicken, however you like the texture, and fold into the mixture.

Now, here we go.... it's all up to your liking!  Is it too dry for you, add more mayo or yogurt.  The yogurt is simply added to be figure friendly & can be substituted for full mayo as well.  You can also change your fruits and nuts around, but the above is my very favorite combo.  You can change the green apple for red or yellow.  You can substitute the dried cherries for fresh grapes or dried raisins & cranberries.  You can use whatever you have in your pantry.  I have even omitted the apples & done mandarin oranges before, which is nice  paired with the curry.

For a fun addition, I like to make spinach dip (picture above).  Here is my sneaky tip... Knorr Vegetable Mix.  The Green & Yellow box, with the recipe for Spinach Dip on the back. Usually, it has a picture of the dip on the front. Together, they make a great girls night!