Curry Chicken Salad

I had a request for this recipe to be in my blog so here it is, Susana! :) I didn't think to post it so sorry there aren't any pictures. I'll be sure to take pics for the next recipe I post.

My cousin, Katie, made this chicken salad for me once when I was at her house visiting and I've been hooked ever since. It's the best chicken salad I have ever had. It's really easy and so yummy! The recipe says to serve the chicken salad on croissants but we chose to get whole wheat tortillas and make wraps instead. Both ways are delicious but the whole wheat tortillas are a healthier alternative.

Curry Chicken Salad
-One boneless, skinless chicken breast per person, cooked and shredded
(example: cooking for 2 people, 2 chicken breasts)
-curry powder
-celery salt
-pepper
-mayonnaise
(you can use reduced fat but non-fat is not recommended)
-sliced almonds
-seedless red grapes, cut in half

Put cooked, shredded chicken in a bowl. Add 1/4 cup mayo to start and then depending on how much chicken/how much mayo you like in your chicken salad, add more. Mix well. Add 1/2 tsp curry powder per person. Add celery salt, pepper, almonds, and grapes to taste. (Go easy on the celery salt until you do a taste test because too much can be overpowering.) This recipe can be made ahead of time but the grapes and almonds should not be added until right before serving. It can be served on a croissant, on lettuce as a salad, or in a whole wheat tortilla as a wrap.
Enjoy!