Chicken Salad Appetizer

• 1 c. diced, cooked chicken (approximately 6 oz.)
• 1/4 c. finely chopped celery
• 2 Tbsp. finely chopped, toasted slivered almonds
• 1 Tbsp. finely chopped onion
• 1/4 c. low sodium, reduced calorie mayonnaise
• 1 1/2 tsp. curry powder
• 2 tsp. fresh lemon juice
• apple slices, cherry tomatoes, 2-inch lengths celery and/or crackers (to serve with appetizer)

1. In small bowl combine chicken, chopped celery, almonds and onion.
2. Add mayonnaise, curry powder and lemon juice.
3. Mix well. Cover mixture with plastic wrap and refrigerate for 1 hour or longer so that flavors blend and develop.
4. To serve, place 1 teaspoon of appetizer on "carrier" of choice.
5. Yield:
6. 1 1/4 cups, enough for 36 servings on fruit, vegetables or crackers.

chicken, celery, almonds, onion, mayonnaise, curry powder, lemon juice, apple slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1009161 (may not work)