Curried Chicken Salad

This is a great last minute recipe. I usually make it with half of a Costco rotisserie chicken. Just de-bone the chicken and cut the meat into half inch cubes. While the chicken is loaded with sodium it's tasty and quick. Serve open face on rye bread, add couscous and a spinach salad and your set for the night with leftovers for lunch.

Chicken Curry Salad
Prep time: 10 minutes
Total time: 40 minutes

INGREDIENTS

• 2 cups chicken, cooked and cubed
• 1/4-1/2 cup mayonnaise or plain yogurt
  
• 1-2 teaspoon curry powder
• 2 stalks celery, chopped fine
• 1 small onion, chopped fine (optional)
  
• 1/4 cup currents or raisins
• 1/4 cup pistachios or almonds, chopped
• pepper to taste

DIRECTIONS

1. In a medium bowl, stir in half the mayonnaise, half the curry powder, celery, onion, currents and pistachios until well blended.
   
2. Add the chunk chicken and mix until blended. Use remaining mayonnaise and curry to achieve desired creaminess and taste.
3. If time chill for 30 minutes to allow flavors to blend.
4. Serve and enjoy.