Curried Chicken Salad

Servings: 2 | Serving size: about 1 cup

Cooking Time: 30 Minutes (does not include chilling time)

This recipe can easily be multiplied but keeps well for about 24 - 36 hours only.

Ingredients

• 6 ounces boneless, skinless chicken thighs
• 1 Tbsp. reduced-fat mayonnaise
• 2 Tbsp. non-fat sour cream
• 2 tsp. curry powder
• 1/8 tsp. cinnamon
• 1/8 tsp. salt
• 2 Tbsp. golden raisins
• 2 medium ribs celery (diced)
• 1/8 small red bell pepper (seeded and diced)
• 1 Tbsp. slivered almonds
• 2 large green onions (thinly sliced crosswise)
• 2 tsp. chutney (optional)

Place a large skillet in the oven and preheat to 325°F.

When the oven is hot add the chicken to the pan and cook for about 8 minutes.

Turn and cook for another 4 to 5 minutes.

When the chicken is cooked, remove it to a cutting board and let it cool for about 15 minutes; then put it in the refrigerator to chill.

After the chicken is chilled place the mayonnaise, sour cream, yogurt, curry powder, cinnamon and salt in a medium mixing bowl.

Whisk together until well blended.

Add the raisins, celery, red pepper and almonds to the bowl.

Cut the chicken into 1/2 inch cubes and place in the mixing bowl.

Fold the chicken together with the other ingredients until well coated.

Chill for at least an hour before serving.

Top with the sliced green onions and optional chutney before serving.