Curried Chicken Salad

Ingredients you’ll need:
4-5 cups chopped roasted chicken
1 cup mayonnaise
2/3 cup finely diced celery
1/2 cup half & half
1/2 cup chutney [I used Crosse & Blackwell- Apricot Chardonnay] 1/2 cup golden raisins
1/2 cup toasted slivered almonds/pecan pieces
2 Tbsp chopped fresh cilantro
2 tsp fresh lemon juice
1 tsp curry powder
1 tsp salt
black pepper to taste

Directions:
Preheat the oven to 350°F.  Spread the almond slivers in an even layer on a baking sheet.  Toast for 6-8 minutes, then set aside to cool while you prepare the rest of the ingredients. If I’m using fillo cups, I also like to toast them for 3-5 minutes per the instructions on the box.  It adds a layer of flavor to the cups that you won’t enjoy if you skip this step.  Just be certain you allow them to cool completely before filling.

In a large mixing bowl, whisk together the mayonnaise, chutney, half & half, lemon juice, curry powder and salt and pepper.  Next, add the chopped celery, chicken, cilantro and raisins.

Stir until fully combined, then taste and adjust the salt and black pepper.  Next, add the toasted slivered almonds.