Curry Chicken Salad

• 1 whole roasted chicken, deboned and shredded into bite-sized pieces. Feel free to include some skin.
• 1/4 cup raw almonds, walnuts, or pecans, roughly chopped
• 1/3 cup cucumber or zucchini, chopped
• 1/4 cup celery, chopped
• 1/3 cup crisp apple or grapes, chopped, OR whole rasins
• 1/3 cup mayonnaise, greek yogurt, or a combination of the two
• 1 teaspoon whole grain mustard
• 1 teaspoon major grey's chutney, optional
• 1 teaspoon madras curry powder, or more to taste
• 3-4 tablespoons fresh herbs, finely chopped. I normally use cilantro, parsley, green onion, and celery leaf
• 1/2 tablespoon jalapeno, seeded and minced, optional
• sea or kosher salt, to taste
• 1/2 tablespoon olive oil
• 2-3 tablespoons lime juice

1. Preheat oven or toaster oven to 325. Spread chopped nuts onto a rimmed baking sheet and bake for 15-20 minutes or until golden and fragrant. Set aside.
2. Toss fruit and veggie pieces with lime juice and jalapeno, let sit for about 5 minutes.
3. Heat olive oil on medium low in a small pan and add curry. Stir until fragrant, less than a minute. In a clean dish, incorporate well with mayo/yogurt, mustard, and chutney. Set aside.
4. In a large bowl, mix shredded chicken with the fruit and veggie mixture, then stir in curried mayo mixture.
5. Sprinkle herbs, salt and pepper to taste, and toasted nuts, and gently fold in until well incorporated.
6. Let entire mixture sit for one hour, or overnight if you want it to get really yummy (my mom's word). Serve in lettuce bowls, on hearty bread, in a pita pocket, on a bed of greens, or with a sturdy cracker.

chicken, almonds, cucumber, celery, grapes, mayonnaise, whole grain mustard, major greys, curry powder, fresh herbs, kosher salt, olive oil, lime juice

Taken from food52.com/recipes/23083-curry-chicken-salad (may not work)