Sunday Sup: Curried Chicken Salad

One last recipe from “dumb and fat” with a few modifications.

Curried Chicken Salad

Mix 1 heaping teaspoon curry paste (I used mild, but totally your call), 1 tbsp Mango Chutney, and 1/4 c greek plain yogurt. Stir, stir, stir.

Add one can drained chunk chicken (12 oz, or left over chicken chopped, whatever you got on hand).

Add a chopped celery stick, 4 dried apricots chopped, and a handful of slivered almonds.

Stir, stir, stir.

You can serve this nicely on a bed of fresh spinach but mine was all bad when I pulled the bag out, so I ate it with Almond crackers. Very tasty.

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