Curry Chicken Salad

By mirandavoegeli

Ingredients

• 3 cups cooked, shredded chicken (I love to use The Best Whole Chicken in a Crock Pot recipe when I need cooked chicken)
• 1/2 cup plain yogurt (or avocado with lemon juice and mustard)
• 1 teaspoon yellow curry powder
• 1/2 teaspoon salt
• 1/3 cup loosely packed cilantro leaves
• 3 tablespoons toasted slivered or sliced almonds (optional)

Details

Servings 1
Adapted from 100daysofrealfood.com

Preparation

Step 1

Instructions

Mix all ingredients together thoroughly. Serve on crackers (ak mak crackers pictured above) or bread and store leftovers in the fridge.

Instructions