All-The-Fixins Curried Chicken Salad

This reminds me of having chicken curry at home as a kid. My mom had a special serving dish with compartments for all sorts of condiments for the curry. I've tried to replicate those flavors here.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 2  skinless chicken thighs, cooked, diced
• 2  celery ribs, chopped
• 2  tablespoons onions, minced fine
• 1⁄2 apple, peeled, diced
• 1⁄2 cup raisins
• 1⁄2 teaspoon curry powder
• 2  tablespoons mango chutney (sweet)
• 1⁄4 teaspoon  hot sauce
•  salt
• 1⁄3 cup mayonnaise

Directions

1. Combine all the ingredients. Refrigerate. Easy-peasy!
2. All of the amounts are approximate (I had to put in numbers for the recipe) -- adjust to your taste. I use leftover roast chicken -- DH usually makes a lot at a time, so we have leftovers. I prefer golden raisins. If the chutney is chunky, you can chop it tiny or leave it as is. I use a few shakes of a mild hot sauce like green Tabasco; you can substitute black or cayenne pepper. Use as much mayo as you like (I use Hellman's/Best Foods); or substitute Greek yogurt.
3. This is yummy by itself, but also makes a good sandwich. I particularly like it with butter lettuce on a croissant or brioche.