Note: Pampered Chef. My vote for favorite chicken salad. If I don't have all the ingredients on hand, I still love to put curry powder in a basic mix of chicken, fruit, nuts, onions, and mayo. I'll also change up the fruits and veggies. White or red raisins or cranberries work as a great subsitute for grapes. I often pick up a discounted, day-old rotisserie chicken at the grocery store, pick off the meat, and use it for this recipe. The seasoned rotisserie chickens are perfect for chicken salad recipes and they save time, too. Serve in mini croissants with a leaf of lettuce for an elegant tea sandwich. Or stuff tomatoes (either whole for an entree, or cherry tomatoes for an appetizer) with scoops of chicken salad. Chop ingredients very fine if using the salad to stuff cherry tomatoes.
1/2 cup light mayo
1/2 cup fat free plain yogurt
3/4 tsp curry powder
1/4 tsp salt
3 cups cooked diced chicken
1-1/2 cups seedless grapes, cut in half
3/4 cup celery, sliced
1/3 cup green onions w/tops, thinly sliced
2 Granny Smith apples
1/3 cup pecans, chopped
1 medium cantaloupe, sliced
lettuce leaves
In small bowl, blend mayo, yogurt, curry powder and salt; set aside.Dice chicken and cut grapes. Core and slice apples, cut into small pieces. Chop pecans. Combine chicken, grapes, celery, green onions, apples and pecans in large bowl. Add mayo mixture; mix lightly. Cover and refrigerate at least 1 hour or overnight. Place cantaloupe slices on bed of lettuce and top w/chicken mixture.
