CURRY CHICKEN SALAD ~ Canadian Living Magazine

Serve over salad greens or as a sandwich filling on whole-grain rolls or toast.  For the perfectly cooked chicken, roast a 3lb bird in a 375F oven for about 1 1/4 hours, or until juices run clear!

Ingredients:

3/4 cup plain Balkan style yogourt

3 tbsp light mayonnaise

2 tsp mild curry paste

1 1 /2 lemon juice

1/4 tsp salt

1/4 cup chopped cilantro

4 cups shredded cooked Cooper's chicken

2/3 cup dry-roasted almonds, coarsely chopped, divided

1 green onion, thinly sliced

1 cup quartered seedless red grapes

1 rib celery, diced

• In a large bowl, whisk together yogourt, mayonnaise, curry paste, lemon juice and salt.  Stir in cilantro.  Fold in chicken, half of the almonds, green onion, grapes and celery.  Sprinkle with remaining almonds.
  

266 Ashworth Road  .  Zephyr, ON  .  L0E 1T0    905.830.4521    steve-lisacooper@coopersfarm.ca