Curried Chicken Salad

Stir together:
 1/2 cup lowfat plain yogurt
 1/2 tsp. garlic salt
 1 tsp. curry powder
 1/8 tsp. cayenne
 1/2 tsp. prepared mustard
 2 tsp. lemon juice
 2 tbsp. Major Grey's chutney, finely chopped

Add:
 3-1/2 cups cold cooked chicken breast, cut into 1/2" chunks
 2/3 cup celery, thinly sliced
 2 green onions, thinly sliced
 1 small apple, diced

Stir to blend.  Cover and chill for several hours or overnight.
Makes 4-1/2 cups.  For sandwiches, serve on baguettes, pita, or
your favorite bread.

From: algeo@cme.nist.gov (Mary Beth Algeo)