Apple Curry Chicken Salad

Let's start this new year off right - with a delicious recipe I got years ago from my cousin Kate. When I first bit into this sandwich the tangy apples combined with the sweet and savory curry mayo begged me to take another bite! Fortunately this is a healthy lunch or dinner option; I make mine with olive oil mayo and plenty of apples. I usually serve this salad on a potato role but this time we tried a low-carb option and an extra special grilled sandwich. All were tasty!

Apple Curry Chicken Salad

Ingredients
1 cup mayonnaise
¼ tsp ginger
1 tsp curry powder
1 clove garlic (mashed)
1 tsp honey
1 Tbs lime juice
4 boneless skinless chicken breasts
2 large granny smith apples

Directions
- Cream mayo, ginger, curry, garlic, honey and lime - if your chicken breasts are extra large, make sure to use heaping spoons of all of these ingredients.
- Cook and shred chicken - I did this in the crock pot and it worked really well.
- Cut apples into small cubes
- Combine mayo mixture, chicken and apple
- Serve cold with tomatoes on a potato role

Low-Carb Option - Cut a roma tomato in half, scoop out the seeds and serve the salad inside the tomato. Make sure to cut a small sliver off of the down-side of the tomato so it doesn't roll off your plate.

Try it hot on a grilled cheese sandwich - To warm the salad slightly but keep the apples from getting mushy I spread margarine on the bread and put it spread-side-down in the pan with cheese on top. Once the cheese melted I spread the salad on top of the melted cheese then added cheese and the other slice of bread. Right away I flipped the entire thing over and toasted it until the other slice of bread was golden brown. Or you could just make it a panini press or George Foreman Grill. This sandwich would be great with tomatoes and bacon added on right before serving.