I love chicken salad. And I love having a quick meal to grab. The salad makes a wonderful addition to a green salad or a fabulous sandwich between two pieces of wonderful bread. This recipe was featured on an email that contained quick, on the go lunches. I hope you enjoy. The flavor gets more intense as it sits in the fridge.
Curried Chicken Salad
Adapted from Cookinglight.com
1/4 cup light mayonnaise
1 teaspoon curry (I am thinking I would like more, but I am a bit crazy about curry)
2 teaspoon water
1 cup shredded cooked chicken
3/4 cup chopped apple, I used granny smith
1/3 cup chopped celery
3 tablespoons raisins
1/8 teaspoon salt
Whisk together the mayo, water, and curry. Mix together in a separate bowl the rest of the ingredients. Pour in the dressing and stir together. Cover and chill. Serve on a salad or as a sandwich.