Light Curried Chicken Salad

The other day I was picking up a few things for my mother, including a stop in her local supermarket. It was nearing lunchtime and I was suddenly struck with an overwhelming urge for chicken salad. I'm not usually felled by random cravings but, for some reason, I just had to have some chicken salad! Because Brian is not a big fan of it, I decided to just go to the deli counter and have them fix me a sandwich but, just my luck, they were out of chicken salad. Well, this craving wouldn't quit so, if I couldn't have it for lunch, I would have it for dinner!

I grabbed a yogurt and some fruit for my lunch...and a small rotisserie chicken. You can roast your own, of course, and I'm not usually a 'semi-homemade' type of cook but this is one shortcut I usually take. When I got home later that afternoon I was still very much in the throws of the craving so I immediately got to work shredding the cooked chicken. I typically like tarragon in my chicken salad but I didn't have any so I chose to make a curried version instead. Note that I'm not a huge fan of spicy food so my recipe is fairly light on the curry but you can add as much as you like. The little punch of heat along with the cool crunch of celery, the bite of red onion and the freshness of the chives really hit the spot. I think I ate half the salad straight from the bowl before I even got to slicing the bread. Enjoy!

Ingredients
1 1/2 Cups cooked, shredded chicken
2 Ribs celery, diced
1/4 Red onion, thinly sliced
1 Tablespoon fresh chives, chopped
1/4 Cup low fat mayonnaise
6 Tablespoons low fat buttermilk
1 Tablespoon lemon juice
1 Tablespoon mustard
1/4 Teaspoon sugar
1/2 Teaspoon curry powder (or, to taste)
Salt and pepper to taste

In a bowl, whisk together the mayonnaise, buttermilk, lemon juice, mustard, sugar and curry powder. Add the chives, red onion and celery. Fold in the chicken and season to taste.