12 oz. grilled chicken
(5 or 6 chicken tenders)
1/4 C. mayo
1 t. curry powder
1/4 C. green onion, sliced
2 T. raisins
(I used dried cranberries)
2 T. slivered almonds, toasted
Refrigerate several hours or overnight.
I served this over rice.
You could also serve it in lettuce cups
or mini pita halves.
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