Curry Chicken Salad

• 1-1/4 cup Mayonnaise (light Or Regular)
• 1 Tablespoon Curry Powder
• 1/8 teaspoons Ground Ginger
• Salt And Pepper, to taste
• 1-1/2 pound Cooked Chicken Cut Into Bite Size Pieces (about 3 Chicken Breasts)
• 1 Rib Celery, Chopped
• 1/2 cups Red Grapes Halves
• 1/3 cups Almond Slivers
• 2 Tablespoons Raisins

1. In a large bowl combine mayonnaise, curry powder, ground ginger and a pinch of salt and pepper. Stir until combined. Add in chicken, celery, grapes, almonds and raisins and stir to blend with mayonnaise.
2. Chill for 30 minutes.
3. Serve on croissants or alone.
4. Note: Leftover cooked chicken or rotisserie chicken works great. If cooking chicken, simply place 3 chicken breasts (1 1/2 pounds) on a foiled-lined baking sheet. Drizzle with olive oil and a season with salt and pepper. Cook at 350u0b0F for 35-40 minutes until chicken is cooked. Cool and cut chicken.

mayonnaise, curry, ground ginger, salt, chicken, celery, red grapes, almond slivers, raisins

Taken from tastykitchen.com/recipes/salads/curry-chicken-salad-4/ (may not work)