Curry Chicken Salad

Curry Chicken Salad

1. 1/2 lb. Cooked Chicken, shredded or diced
2. 1/4 Cup diced Celery
3. 1/2 Cup dried Cranberries
4. 1/2 Cup chopped dried Apricots
5. 1/2 Cup Golden Raisins
6. 1/2 Cup shredded Carrots
7. 1/2 Cup chopped Walnuts
8. 1/2 Cup Mayo
9. 1 t. salt
10. 1/2 t. pepper
11. 1 t. Ginger
12. 2 Tbsp. Honey
13. 1 Tbsp. curry powder
14. 1 Tbsp. fresh Lemon Juice

Combine all ingredients in a large mixing bowl. Stir until well combined. Use your own personal taste. Add and mix ingredients to your liking. 
Keep refrigerated. My favorite way to serve this is  to pile it on a honey drizzled croissant. It also makes a good side dish with mixed in pasta shells.

This recipe was inspired by my sister-on-law, Aimee Hoover. Next, I am hoping to try a Peanut Butter Thai version. Yummers!