Curry Baked Chicken Salad

If you saved any of the Curry Baked Chicken, you can make this crispy, fresh Chicken Salad.  It has the same flavors that were used to cook the chicken and makes a lovely luncheon plate or a delicious sandwich.

2 cups of Curry Baked Chicken, chopped
1/4 medium Onion, finely chopped
1/2 medium Green Bell Pepper, finely chopped
1/4 cup of Cilantro, chopped
1/4 cup of Green Olives, coarsely chopped
Salt and Pepper to taste

Mix all of the ingredients together.  Wait to season the salad until you have tossed with the dressing that follows.

Dressing
1/4 cup Duke's Mayonnaise
3 Tablespoons of Balsamic Vinegar
1 Tablespoon Sepay Groves Olive Oil
1/8 teaspoon Ground Cumin
dash of Ground Cinnamon

Whisk the ingredients until smooth.  Toss with the Chicken Salad. Season with salt and pepper, if needed.

Enjoy!

Deloris