A delicious chicken salad that uses Greek yogurt in place of mayonnaise. It gets its kick from curry powder, its sweetness from apricot preserves, and a nice crunch from toasted almonds and diced apples. Enjoy on a sandwich, a top apple slices, or by itself!
| 1 | precooked rotisserie chicken (storebought works great) | |
| 1 | Granny Smith apple (diced) | |
| 1 | tsp | kosher salt |
| 1⁄2 | tsp | black pepper |
| 2 | tbsp | dried cranberries |
| 2 | tbsp | golden raisins |
| 1 | tbsp | Dijon mustard |
| 2 | tbsp | curry powder |
| 1⁄4 | c | slivered almonds (lightly toasted) |
| 1⁄2 | c | Stonyfield Organic Low Fat Plain Greek Yogurt |
| 1⁄4 | c | apricot preserves |
Remove skin and bones from the chicken, and shred the meat into small strips.
Place chicken in a large bowl with apple, cranberries, raisins, and almonds.
Place remaining ingredients in a small bowl and stir until completely combined.
Pour sauce over chicken mixture and stir until thoroughly coated.
Salad can be eaten right away or covered and stored in the fridge for up to two days.