Chicken Curry in a Hurry Salad (8 servings)

16 ounces chicken, frozen, full - cooked, diced

1 1/4 ounces celery

1/2 cup white onion

3/4 red or green apples

1/2 cups raisins

¼ cups almonds, sliced

3/4 cup yellow mustard, prepared

1/2 cups mayonnaise

1/2 teaspoons table salt

1/2 teaspoons ground black pepper

1/2 teaspoon curry powder

Thaw chicken in refrigerator.

Dice chicken and put diced chicken in large bowl and hold in refrigerator

Rinse celery under cool running water. Trim and dice celery into 1 inch pieces. Set aside.

Peel and dice onions into ½ pieces. Set aside.

Rinse apples under cool running water. Core and dice apples into 1 inch pieces. Set aside.

Measure and set aside raisins and almonds.

Mix together mustard, mayonnaise, salt, pepper, and curry powder in small 2 quart bowl to prepare dressing.

Combine chicken with celery, onions, raisins, and almonds. Set aside. Stir dressing into chicken mixture and mix well. Cover and refrigerate until serving.

Each serving equals ½ cup.