Recipe submitted by: Karen Harrison, Cullman EC

Ingredients:

• 2 cups cubed cooked chicken
• 1 cup diced celery
• 1 crisp apple, diced (Fuji, Gala)
• 1 bunch green onions, white and green parts diced
• ½ cup chopped nuts (I used roasted sliced almonds, but pecans or walnuts are also good)
• ¼ cup regular soy sauce
• 1/8 teaspoon curry powder

Preparation

Mix all together and stir to make sure everything is coated. If you use low-sodium soy sauce, you may want to add salt. Taste and add additional curry powder to taste. (Start with a very small amount as curry can overwhelm the salad).