Curry Chicken Salad

• 1 1/2 cups peeled, chopped apple
• 1 teaspoon lemon juice
• 3 cups chopped cooked chicken breast
• 3/4 cup thinly sliced celery
• 1/4 cup raisins
• 1/3 cup low-fat mayonnaise
• 1/3 cup fat-free sour cream
• 2 tablespoons minced fresh chives
• 2 teaspoons sugar
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt
• 2 tablespoons slivered almonds, toasted and chopped

1. Combine apple and lemon juice in a large bowl; toss well to coat apple. Add chicken, celery, and raisins; toss well.
2. Combine mayonnaise and next 5 ingredients in a small bowl; pour over chicken mixture, and toss well. Sprinkle with chopped almonds. Cover and chill at least 1 hour.
3. Note: If you don't have 3 cups of leftover chicken, cook 1 pound of skinned, boned chicken breast halves on a baking sheet in the oven at 450u0b0 for 12 to 14 minutes or until the juices run clear. Toast the almonds on the same baking sheet during the last 3 minutes of cooking.

apple, lemon juice, chicken breast, celery, raisins, lowfat mayonnaise, sour cream, fresh chives, sugar, curry powder, salt, slivered almonds

Taken from www.myrecipes.com/recipe/curry-chicken-salad (may not work)