Curry Chicken Salad


1 1/2 lbs cooked chicken (about 3 chicken breasts) cut into bite size pieces

1 1/4 cup light mayonnaise 

1 Tbsp Curry Powder

1/8 tsp Ground Ginger

1 rib celery

1/2 cup red grapes halves

1/3 cup almond slivers

2 Tbsp raisins

Salt and Pepper to taste



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.  

Chill for 30 minutes. 

Serve on croissants or alone. 

Note:  Leftover cooked chicken or rotisserie chicken works great.  If cooking chicken, simply add 3 chicken breasts (1 1/2lbs) on a foiled lined baking sheet.  Drizzle with olive oil and season with salt and pepper.  Cook at 350 degrees for 35-40 minutes until chicken is cooked.  Cool and cut chicken.  


Chef Geoff's Notes:  Special thanks to Mother Thyme