Fruits, spices elevate chicken salad to a weeknight meal

Light but still satisfying, chicken salad is the ultimate lunch menu item. But it also can be dressed up with fruits and spices to create a quick and easy weeknight meal.

It’s easier still if you use a grocery store rotisserie chicken, which somehow always seem juicier than the birds I roast at home and takes just a few minutes to pick and chop into bite-sized pieces.

I like to use a mix of mayonnaise and plain Greek yogurt for the dressing, and always stir in a teaspoon or two of curry powder to add a little pizazz.

This recipe also includes raisins that have been softened in a little hot water, chopped Granny Smith apple and the peppery bite of scallions. Toasted sliced almonds are a must, both for the added crunch and nutty flavor.

If you feel like adding chopped dried apricot, fresh grapes, dried cherries or other dried fruits, go right ahead.

I serve the chicken salad on fresh baby salad greens, but it also can be scooped on top of a thick piece of crusty bread for an openfaced sandwich, or stuffed into a roll or between two slices of bread.

The salad keeps in the fridge for up to three days, which means you can spoon leftovers onto crackers to enjoy as a midmorning snack.

GRETCHEN MCKAY/PITTSBURGH POST-GAZETTE This curried chicken salad gets its crunch from toasted almonds and diced green apples.