This curried chicken salad recipe comes together quickly and makes judicious use of leftovers. Throw in whatever fruit, vegetables or nuts you have on hand that sound good.
Ingredients
½ cup low-fat mayonnaise
¼ sour cream (or non-fat Greek or plain yogurt)
2 teaspoons curry powder
3-4 cups cooked, shredded chicken
1 bunch grapes, cleaned and sliced (raisins work well, too)
3 stalks celery, diced
¼ sliced almonds
2-3 tablespoons fresh basil, chopped
Salt & freshly ground pepper to taste
Instructions
Combine the mayonnaise, sour cream and curry powder in a large bowl.
Stir in the chicken, grapes, celery, almonds and basil.
Season to taste with salt and pepper.
Serve as a sandwich or on a bed of greens.
Recipe by The California Table at http://thecaliforniatable.com/curry-chicken-salad/