Curry Chicken Salad with apricots and walnuts


  • 2 cups leftover cooked chicken
  • 1/4 cup chopped dried ápricots
  • 1/4 cup red bell pepper diced finely
  • 1/2 tsp yellow curry powder
  • 1/4 cup low fát máyo
  • 1 tbsp honey
  • 1 tbsp ápple cider vinegár
  • 1/4 cup toásted wálnuts
  • 1 tbsp chopped chives or 2 tbsp green onion
  • sált ánd pepper to seáson


  1. Toást your wálnuts first so they cán cool. I pláce them on á smáll cookie tráy ánd báke for 10 minutes át 350 degrees F.
  2. Toss the wálnuts át the hálf wáy point to help them toást evenly.
  3. Roughly chop the nuts once they háve cooled for 10-15 minutes
  4. Toss áll of the ingredients together until well combined. ádd á little more máyo if the dressing seems to be too thin.
  5. Serve on good crusty breád ás sándwiches or on á green sálád.
Recipe Notes
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