Curry Chicken Salad

1. 1

   Preheat oven or toaster oven to 325. Spread chopped nuts onto a rimmed baking sheet and bake for 15-20 minutes or until golden and fragrant. Set aside.

2. 2

   Toss fruit and veggie pieces with lime juice and jalapeno, let sit for about 5 minutes.

3. 3

   Heat olive oil on medium low in a small pan and add curry. Stir until fragrant, less than a minute. In a clean dish, incorporate well with mayo/yogurt, mustard, and chutney. Set aside.

4. 4

   In a large bowl, mix shredded chicken with the fruit and veggie mixture, then stir in curried mayo mixture.

5. 5

   Sprinkle herbs, salt and pepper to taste, and toasted nuts, and gently fold in until well incorporated.

6. 6

   Let entire mixture sit for one hour, or overnight if you want it to get really yummy (my mom's word). Serve in lettuce bowls, on hearty bread, in a pita pocket, on a bed of greens, or with a sturdy cracker.

* Per serving · 4 servings · Values may vary.