Curry Chicken Salad

      Chicken Salad is a simple enough treat and done right it is a low fat, high protein snack.  This one is a twist on a southern favorite, Curry Chicken Salad.  Many people make this salad with cream cheese and sour cream or mayonnaise, but for our purposes we will use the ever versatile greek yogurt.  Also, for another cheat I used canned chicken.  It saves time, shreds nicely and has a good texture without being dry.  Otherwise I really like using grilled chicken thigh meat.  It's juicy, though a little higher in fat.
      Before you start mixing everything together lightly toast
1/2 cup slivered almonds
Let them cool as you mix all the other ingredients:
1- 12 oz can cooked chicken breast, drained
2 TBS Preserves (I like using mango chutney, but as I didn't have any I used apricot preserves.  Orange Marmalade works really well too)
1/4 cup finely chopped red onion
1 stalk celery, finely chopped
2 tsp Sweet Curry Powder- Penzey's  is my favorite place to get spices, they are usually salt free and extremely flavorful.  If you like a little more heat to yours try out any of the hotter varieties
1/4 tsp fresh grated ginger OR 1/2 tsp ground ginger powder
1/2 tsp salt
1/4 tsp fresh ground pepper
1/3 cup plain greek yogurt
2 TBS Mayonnaise   (I add the mayo for the mouth feel, but if you prefer just do 1/2 cup of greek yogurt)
and of course once your almonds are cooled add them in.  When you first mix it together it won't have much color, but as it sits it will get bright yellow from the tumeric in the curry powder. 
I like having it in lettuce wraps, or just scooped on crackers.  And it's really good with toasted coconut on top too. 

Krys- sorry this took so long to get up.  I've been working too much, as usual.  Love you!