
Curried chicken salad
2 skinless, boneless chicken breast halves, cooked
¼ cup toasted slivered almonds, or whole walnuts or cashews
Pinch of salt
2 tablespoons or more of low-fat plain yogurt or mayonnaise
1 small apple, peeled, cored and diced, or ¼ cup dried cranberries or raisins
¼ cup diced celery
2 teaspoons fresh lemon juice
1 teaspoon curry powder
Chopped fresh parsley (optional)
Dice cooked chicken breast and place in medium bowl. Add remaining ingredients and mix well. This can be served immediately but tastes best when refrigerated for two hours, allowing flavors to meld. Serves four.