Curried Chicken Salad

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This was served at a Women's networking function...so good everyone wanted the recipe!
Our thanks to Evelyn Wright.

2 c. diced chicken (canned or rotisserie)
½ c. – ¾ c.  chopped raisins
½ c. – ¾ c.  toasted walnuts
Minced onion to taste
Curry mayonnaise to taste
Salt and pepper to taste

Mixed all of above and serve with tortilla chips and sliced avocado on a bed of lettuce.  (Best if made at least four hours in advance.)

Curry Mayonnaise

1 c. Best Foods or Hellmans Mayonnaise (Not salad dressing)
1 c. nonfat yogurt
2 T. curry (Kroger brand is best, purchase @ Kings)
2 T. mild tasting oil (I prefer walnut oil, but you can use plain salad oil)

Mix mayo and yogurt and set aside.

In a small skillet heat curry & oil over low heat until fragrant.  Let cool and whisk into yogurt/ mayo. 

Leftover may be stored in refrigerator to be used later.  Superb with cold veggies, eggs, fish & poultry.

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