This recipe is great for using up leftover cooked chicken. It doesn't matter if its grilled, baked or poached- it's perfect for chicken salad. Make this ahead of time for a picnic, as an hors d'oeuvre or for lunch.
SERVES 4
INGREDIENTS
2 1/2 c cooked chicken, lightly shredded or cubed
2 stalks celery, diced or cut into 1/4 in. thick slices
1/2 c red grapes, halved
1/4 c sweet onion, diced
1/4 c sunflower seeds
1 T curry powder
1 t cayenne
1/3 c mayonaise
2/3 c plain Greek yogurt
salt and pepper to taste
1. Mix everything together in a large bowl. Chicken salad can be made to taste so adjust any of the ingredients as you please.
2. Serve cold with crackers, in a lettuce wrap, or on a sandwich. Keeps in the refrigerator for up to a week.
