Anita's Table Talk
boneless chicken breast halves, (about 2 ½ cups) cooked and diced (rotisserie chicken works)
about 1 apple unpeeled small apple, cored and diced (I use Granny Smith or Honey Crisp)
seedless red or green grapes
1/4 - 1/2
chopped candied or toasted pecans
raw pecans will also work or sliced almonds
salt or seasoning salt
In a large bowl, COMBINE the chicken, celery, onion, apple, craisins, grapes, pecans, curry powder, dill, salt, mayo and yogurt.
MIX together until well combined. SERVE on croissant or lettuce.
Tastes best if prepared the day before serving to allow flavors to come together while in the fridge.
You may need to add a teaspoon or so of extra mayo just before serving to add a little extra moisture.
SERVE on a lettuce leaf or a croissant.