Source:

from mhb from nj

Serves/Makes:3 or more

Ingredients

• 2-1/2 cups (600 ml) chicken, cooked and diced
• 1/2 cup (125 ml) celery, diced
• 1/2 cup (125 ml) apple, peeled and diced
• 1/2 cup (125 ml) blanched almonds, slivered and toasted
• 1 small white onion, minced
• 1/3 cup (80 ml) mayonnaise(can be low fat)
• 1 tsp (5 ml) fresh lemon juice
• 1/4 tsp (1 ml) salt(optional)
• 1/4 tsp (1 ml) or more freshly ground black pepper
• 1 tsp (5 ml). curry powder (or 2 tsp (10 ml).)

Preparation

• Mix chicken, celery, almonds and onion in a bowl.
• Combine maynnaise with lemon juice, pepper, salt(if using) and curry powder.
• Stir into chicken mixture.
• Serve on crisp leaf lettuce or on toast points of whole wheat or as a sandwich.

Comments

adapted from PASS THE PLATE COOKBOOK