Coronation Chicken Salad

INGREDIENTS

3 tbs. apricot jam

1/2 cup mayonnaise

1/2 cup red or green grapes halved

1/2 cup coarsely chopped raw almonds

1/2 tsp. dry mustard powder

1 tsp. lemon juice

1 1/2 tsp. kosher salt

1 tsp. black pepper

1 tbs. oil, mild olive oil or coconut oil.

3 tbs. shallot diced. (1 medium).

2 1/2 tsp. curry powder

2 tbs. major grey chutney dice any large pieces

12 oz. chicken breast meat cooked, cubed or shredded (about 2 1/2 cups)

INSTRUCTIONS

Heat oil in a saute pan over medium heat until shimmering. Add diced shallots and saute briefly, 1-2 minutes. Add curry powder and mustard, and stir another minute. Remove from heat.

• Dice any large pieces of chutney. Add chutney, apricot jam, lemon juice, salt and pepper to shallots and curry mixture.

• In a food processor or blender pulse or blend chutney/curry mixture with the mayonnaise until a smooth paste. Check seasoning, adding additional salt, black pepper, lemon juice or curry powder to taste if needed.

• In a bowl, fold in chicken, curried mayonnaise, grapes and almonds. Remember that the addition of the chicken, grapes and almonds will dilute the flavor, so re-season accordingly.

• Serve as a filling in a sandwich or on a bed of lettuce for a lower carb or gluten free option.