Curry Chicken Salad

1 Skinless Boneless Chicken Breast

1 Cup of Mayo

2 tbsp of Curry Powder

1 Small Onion (Fined Diced)

1 Appel peeled, de-seeded and diced into 1/4 pices

1/4 cup of sliced Almonds

1/4 cup of Raisins

1/4 cup of scallions (Diced Small)

1/8 cup of Apricot Jelly

1/2 tsp Salt and Pepper

Depending on the size of your chicken breast cooking times will vary

Cook boneless skinless chicken breast in simmering water till cooked through (160 degrees internal temp)

If chicken breast is thicker then 2 inches, filet breast long ways in half for a better and even cooking time

Remove chicken and let cool down in a ice bath

Pat dry

Cut into 1/2 cubes

Place all the ingredients in a mixing bowl and gently blend as to not break the almonds

Add the diced chicken and too

Chill in refridgerator

Enjoy!