PHOTO TO COME
For some reason, I can't get my photos from the camera to the computer.
This recipe is kind of a note to myself. I generally just throw together a chicken salad, but this time I actually measured the amounts I used. This is a very adjustable recipe, add more or less of what you like or don't like. This is a great starter recipe.
FRUITY CURRY CHICKEN SALAD (makes 5-6 cups)
8-10 oz cooked chicken (about 1 1/2-2 cups), cubed or shredded
1 stalk celery, diced
1 cup grape halves
1 apple, peeled and diced
1/2 cup chopped pecans or walnuts
Craisins or raisins, amount to liking, optional
1/2 cup mayo (I use half regular and half reduced-fat)
scant 1/2 tsp curry
black pepper, to taste
Mix the mayo, curry, and black pepper.
Combine the chicken through nuts (or C(raisins). Fold in dressing. Chill until serving time.
Recipe adapted from: http://allrecipes.com/recipe/8932/fruity-curry-chicken-salad/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201