This chicken salad is a lightened-up version of a comfort classic with the addition of Middle-Eastern inspired ingredients of curry powder, dried cranberries and nuts. It makes for a delicious lunch or snack, and is perfect to serve at a shower or luncheon.
One 8-ounce can crushed pineapple {canned in juice or water)drained thoroughly
1teaspooncurry powder
½teaspoonsalt
¼teaspoonpepper
3cupsshredded cooked chicken breast
¾cupdried cranberries
½cupslivered almonds
Instructions
In a medium bowl, whisk together the cream cheese, yogurt, pineapple, curry powder, salt and pepper until well combined.
Fold in the chicken, cranberries, and almonds into the wet mixture until all the dry ingredients are well-coated. Cover and chill for 3-4 hours before serving. Chicken salad will keep in your fridge for up to 4 days.
Serve on a bed of lettuce or as a sandwich on whole grain bread or stuffed into a whole wheat pita.