Curried Chicken Salad - Take 2

It was Sunday morning and time to prep some food for the coming week.  Hmmm, curried chicken salad sounded mighty good so I thought I would add a few more flavors and some different crunch to it.  I like the results.  Try it, you may like it too.

Ingredients:

• Two 12/12 oz. cans Kirkland (Costco brand) chicken
• Two mini bell peppers
• 1 ounce raisins
• ½ ounce slivered almonds
• 6 Tablespoons Dannon Oikos Roasted red pepper dip
• 1 Tablespoon curry powder (or to taste)

Directions:

1. Dump canned chicken into a colander and rinse lightly with water to remove all of the salt.  Let drain for a moment.  Place drained chicken in a large bowl
2. Chop mini bell peppers and add to bowl
3. Chop raisins and add to bowl
4. Chop the slivered almonds and add to bowl
5. Mix thoroughly with a fork to blend the chicken, curry, peppers, raisins, and almonds
6. Add the Roasted red pepper dip, and mix thoroughly again to get all of the chicken well blended
7. Refrigerate to allow the flavors to meld and then serve and enjoy

Nutrition:  Makes six servings of ½ cup each with approximately:

• 115 calories and
• 16.5 grams protein per serving