Curried Chicken Salad
|Sliced almonds||3 Tablespoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Prepared mustard||1⁄2 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
|Curry powder||1 Teaspoon|
|Ground red cayenne pepper||1⁄8 Teaspoon|
|Lemon juice||2 Teaspoon|
|Chutney||2 Tablespoon, chopped (Major Greys)|
|Cooked chicken pieces/Bite size cooked turkey pieces||3 1⁄2 Cup (56 tbs) (Bite Size Pieces)|
|Thinly sliced celery||2⁄3 Cup (10.67 tbs)|
|Green onions with tops||2 , thinly sliced|
|Apple||1 Small, cored and diced|
Spread almonds in a shallow baking pan and toast in a 350° oven until golden (about 8 minutes).
In a large bowl, combine mayonnaise, garlic salt, mustard, curry powder, pepper, lemon juice, and chutney.
Add chicken, celery, onions, and apple; stir to blend.
If made ahead, cover and refrigerate until next day.
Just before serving, sprinkle with almonds.