Curried Chicken Salad

by Lucia Watson, Chef, Lucia’s Restaurant, Minneapolis, MN

4 servings or 24 canapes

For a quick, tasty meal with a bit of zing, use orange zest and your favorite curry powder to liven up a chicken salad made with Smart Chicken breast.

2 cups Smart Chicken breast, cooked and diced
1/2 cup finely diced celery
1/2 cup diced scallion (green and white part)
1/2 cup finely diced apple
1/2 cup golden raisins or currants
3/4 cup mayonnaise
1 tablespoon of your favorite curry powder
1 teaspoon finely grated orange zest

Combine all ingredients and serve on a bed of arugula or mixed greens.

For a little canapé, dice everything a bit finer and serve on toasted crouton rounds topped with sliced radishes and cilantro leaves.