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This new twist on traditional chicken salad combines heat with a touch of sweetness to transform leftover rotisserie chicken into an extraordinary meal.
1/2 cup plain low fat yogurt
2 tablespoons reduced fat mayonnaise
1 teaspoon McCormick® Curry Powder
1/2 teaspoon McCormick® Cinnamon, Ground
1/2 teaspoon salt
1/2 rotisserie chicken from the supermarket, cut into bite-size chunks (about 2 cups)
1/2 cup thinly sliced celery
1/2 cup dried cranberries
1/4 cup toasted slivered almonds
1/4 cup chopped red onion
Mix yogurt, mayonnaise, curry powder, cinnamon and salt in large bowl. Add chicken, celery, cranberries, almonds and onion; toss to coat well. Cover.
Refrigerate at least 30 minutes or until ready to serve.
Substitution Tip: Prepare as directed, using 1 1/2 teaspoons McCormick Gourmet™ Garam Masala in place of the curry powder and cinnamon.
Serving Suggestion: Serve on salad greens or spoon into pita pockets.
(Amount per serving)