Curry Chicken Salad

Classic chicken salad with a zesty twist. Roasted white meat chicken and chickpeas are seasoned with curry powder and tossed with celery, mango, mayo, and raisins for a super flavorful bite. Serve over a salad or make a sandwich by piling it on toasted bread and adding fresh, crisp lettuce for extra crunch.

1 lb. cooked chicken breasts, diced

1 can chickpeas, whole or slightly mashed
1 stalk celery, diced
1 mango, peeled, pitted and diced

1 tablespoon mango chutney

2 teaspoon curry powder
¼ cup raisins, regular or golden
1/2 cup coarsely chopped cashews
2⁄3 cup low-fat mayonnaise
1⁄3 - 1⁄2 cup reduced-fat sour cream
salt and pepper, to taste

Place all ingredients in a mixing bowl and gently toss to mix/coat well.
Chill about 1 hour before serving.