Curried Chicken & Apple Salad

This recipe calls for 1 cup chopped or shredded chicken, but it can easily be tailored to the amount of chicken you have left. You can substitute leftover roast chicken or a store-bought rotisserie chicken.

For the dressing:

• 2 Tbs. mayonnaise
• 2 Tbs. whole-milk yogurt
• 1 Tbs. fresh lime juice
• 1 tsp. curry powder
• 1/2 tsp. finely grated fresh ginger

For the salad:

• 1 cup chopped or shredded leftover Yogurt-Marinated Butterflied Chicken
• 1/3 cup small-diced sweet or sweet-tart apple, such as Golden Delicious or Fuji
• 1/3 cup small-diced seeded English cucumber
• 1 Tbs. chopped shallot
• 2 Tbs. chopped fresh cilantro or mint (or both)

Mix the dressing ingredients in a small bowl. In a medium bowl, combine the salad ingredients with the dressing, season to taste with salt and pepper, and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, adjust the salt, pepper, and acidity.