½cup (120 g)sour creamGreek yogurt may be substituted
⅔cup (63 g)sliced almonds
½cup (56 g)dried currantsraisins may be substituted
3tablespooncurry powder
2tablespoonapricot preserves
Instructions
Preheat oven to 350° F. Spread sliced almonds on small baking sheet and bake for 10-15 minutes, or until lightly toasted. Set aside to cool completely.
Mix together mayonnaise, sour cream, apricot preserves, and curry powder in a large bowl. Add chicken, toasted almonds, and currants and toss to coat completely. Refrigerate for at least one hour to meld flavors together.
Serve cold or at room temperature over a bed of lettuce, on a sandwich, with crackers, or in a tortilla as a wrap. Store in fridge for 3-4 days.