Leftover chicken meat from home-roasted or store-bought rotisserie chicken* can be transformed into something new and wonderful. Curry powder and mango chutney gives this salad a sweet yet spicy kick, and the bell pepper and green onions add a nice crunch.

*Instead of chicken, you can use potatoes as a vegetarian option!

Yield: Serves 4 as side dish

Curried Chicken Salad

Ingredients:

• 3 cups roughly shredded cooked chicken
• ½ cup red bell pepper, diced
• ¼ cup diced green onions
• ¼ cup raisins
• ¼ cup slivered almonds

Dressing

• 3 Tablespoons mango chutney**
• 3 Tablespoons low fat mayonnaise or salad cream
• 1 Tablespoon curry powder

**For a spicy salad, you can use hot mango chutney.

Instructions:

1. Add chicken to a medium size salad bowl. Toss in bell pepper, green onions, raisins, and almonds.
2. In a small bowl, mix mango chutney with mayonnaise and curry powder.
3. Spoon the dressing over the salad and toss everything together.
4. Enjoy it in a sandwich or with whole wheat flatbread.

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