Curried chicken salad

Loosely adapted from this Epicurious recipe.

Ingredients

• 2-3 cups, roasted chicken breast meat diced into 1/2" cubes
• 1/2 cup mayonnaise
• 1/3 cup plain yogurt
• 3-4 Tbsps curry powder
• 1 Tbsp cayenne pepper
• 1 Tbsp fresh lime juice
• 1 tsp honey
• 1 Tbsp fresh ginger, finely minced
• salt & freshly cracked black pepper to taste
• 1 bunch green onions, finely chopped (about 3/4 cup)
• 1/2 to 3/4 cup dried sour cherries
• 1/2 cup almonds, toasted & coarsely chopped

Directions

1. Combine dressing ingredients in a small bowl: mayo, yogurt, curry powder, cayenne pepper, lime juice, honey, and ginger. Mix well. Season with salt and pepper to taste. (This will depend, in part, on the salt content of the cooked chicken meat.

2. In a bowl large enough to hold the chicken, toss the chicken and dressing together. Fold in the green onions, sour cherries, and almonds.

Notes

• The breast meat from a roasted 5-lb chicken would be about the right amount for this recipe.
• The yogurt-mayonnaise ration could probably be increased. However, this would increase the tang and the runniness of the salad. Accordingly, if I were to add more yogurt than mayonnaise, I would use Greek yogurt; and I might omit the lime juice altogether (and maybe add lime zest instead).