Curry Chicken Salad

Serves 2 for lunch, BYO bread or tortilla


3/4 c FD chicken

1/4 c FD peas

1 t kosher salt

1 t curry powder

1 t dried chives

1/4 t onion granules

1/4 t mango powder

1/8 t garlic powder

1/8 t celery seed

a grinding of black pepper

in separate bag:

1/8 c almond slices, toasted

1 T dried currants

1-1.5 oz. package ranch dressing

Rehydrate chicken mix in bag with 3/4 c cold h20. Add dressing and currants

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