My curried chicken salad

As someone who is very careful not to waste (any) food that I buy, I like to keep canned chicken or salmon in my pantry. That way I can use it when the craving arises and not get anxious about it going bad. Thus, chicken salad is a practical meal to make and last for several lunches of the week. Itโ€™s versatile and can be enjoyed on whole wheat sandwiches, mixed green salads, on flatbread crackers, lettuce wraps, or straight out of the bowl.

I have come up with my perfected chicken salad, — a mixture of fruity, cool and spicy flavors. Crisp apples, chewy dried apricots, crisp onion and celery, creamy tart yogurt, and warm curry and garam masala. I ate mine for lunch in big lettuce leaf wraps, making for a light and refreshing midday meal.

Fruity curried chicken salad

1 12.5-oz can white chunk chicken (I found Costcoโ€™s Kirkland brand to be the best- with big solid chunks of white meat)

ยผ cup plain Greek yogurt

1 t spicy mustard

ยฝ t curry powder

ยผ t garam masala

ยฝ apple, chopped

ยผ cup onion, chopped

ยผ cup celery, chopped

ยผ cup chopped dried apricots or golden raisins

Salt + pepper to taste

These measurements are all estimations; Iโ€™m not sure of the exact proportions I used. Just throw everything together in a bowl, adding more of what you like, different fruits or veggies, more spice, less spice, whatever tastes good! Make it your own. Stir together with a fork, season with salt and pepper and enjoy.

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