Curried Chicken Salad

Crunchy apples and celery are delicious with creamy curry dressing. This a lesson in how to turn ordinary ingredients into an exotic experience for the taste buds. Use leftover baked chicken breast or roast chicken at 350° for 45 minutes to an hour or until no longer pink inside. Cool quickly in the freezer.

    2 skinless, boneless chicken breasts (1 pound), roasted and diced
    ½ cup chopped Red Delicious apple
    1 tablespoon chopped yellow onion
    2 tablespoons chopped celery stalks
    1 tablespoon raisins
    ½ cup mayonnaise
    2 tablespoons apricot jam
    1 tablespoon mild curry powder
    1 tablespoon slivered almonds
    Lettuce leaves

1.  In a large bowl, toss the chicken, apple, onion, celery, and
     raisins.

2.  In a small bowl, blend the mayonnaise, jam and curry
     powder. When creamy and smooth, toss with the chicken.

3.  Refrigerate until serving time. Toast the almonds on a
     jellyroll pan in 350° oven 2-3 minutes. Serve salads on lettuce
     leaves sprinkled with almonds.

     Makes 2 servings