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Curried Chicken Salad

I always think it’s a good sign when I find myself making something that I first found decades ago. Remember that cookbook In the Kitchen with Rosie? Rosie Daley, Oprah’s personal chef back then was one of the first authors to benefit from the Oprah effect. The low-calorie cookbook was a huge bestseller in the Snackwell-obsessed culture of the 90s. (Remember Snackwells? Remember the 90s?) But 15 years later, I still find myself resisting the urge to bury the book in the basement because of this one healthy chicken salad recipe (it calls for mostly plain yogurt) that has weathered our fickle dieting habits and shows up regularly in the dinner rotation. I’ve adapted it over the years to make it simpler.

Curried Chicken Salad with Apples
(adapted from In the Kitchen with Rosie.)

1 1/2   cups shredded cooked chicken (preferably from a rotisserie chicken)
1/4   cup  thawed frozen peas
1/4   cup  carrots chopped or shredded
1/8   teaspoon celery seed
1/4   cup chopped apples (Granny Smiths work nicely)
2 tablespoons red onion, chopped
1 cup  plain, lowfat yogurt
1 tablespoon mayonnaise
3 teaspoons curry powder
3  tablespoons lemon juice
Black pepper — to taste
1 tablespoon Dijon mustard
1  tablespoon parsley (optinoal)

Combine the chicken, peas, carrot, celery seed, raisins, shredded cabbage, apple, scallions, and celery in a salad bowl. In another bowl, whisk together the  nonfat yogurt, mayonaise, curry powder, lemon juice, black pepper, and mustard. Pour the dressing over the salad and toss well.

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