• 1 tbsp. mayonnaise
• 2 tbsp. Greek yoghurt (0% fat)
• 1 tsp. curry powder (or more, to taste)
• 5 oz. (150g) cold cooked chicken, chopped (leftover roast chicken is perfect)
• 6 dried apricots, chopped
• 1 celery stick, chopped
Prep: 10 mins
Cook: 0 mins
Mix the mayonnaise, yoghurt and curry powder. If needed, add a splash of water to thin the sauce to the consistency you like.
Stir in the chicken, apricots, celery and almonds and season to taste with salt and pepper.
Serve with a side salad or as a sandwich filling