Chunky Curried Chicken Salad

Serving Size  : 6

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  cooked chicken -- coarsely chopped
  1                cup  celery -- chopped
  1 1/2           cups  walnuts -- chopped
  2        tablespoons  curry powder
  2        tablespoons  apple cider vinegar -- or to taste
  2            packets  Splenda
     2/3           cup  mayonnaise -- or to taste

Mix.  Chill.  Eat.

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Per Serving: 497 Calories; 42g Fat (72.4% calories from fat); 30g Protein;
6g Carbohydrate; 3g Dietary Fiber; 68mg Cholesterol; 212mg Sodium.
Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat.

NOTES : Chopped pecans or sliced almonds can be substituted for walnuts.

If you're on Induction, you can omit the nuts and add extra celery.  A
little minced sweet onion is nice in here too.  I've also added some finely
chopped Mt. Olive Splenda sweetened sweet pickles, and subbed the pickle
juice for the vinegar and Splenda.

This salad is incredible served on a bed of tangy baby greens.

The amount of chicken is what I get off of a Sam's Club rotisserie chicken.