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Friday, April 17, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Jeannie Smith
  • 1 rotisserie chicken
  • 1/2 cup baby carrots
  • 3 stalks celery
  • 1/2 red onion
  • 1 bag dried cranberries
  • 1 cup pecans
  • 2 TBS curry powder
  • 1/2 tsp. garlic
  • 1/2 tsp. onion powder
  • 1/4 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup Greek nonfat yogurt
  • 1 cup mayonnaise
Debone the chicken, discard bones and roughly chop meat.
By hand or in a food processor, chop carrots, celery and onion. Place chopped ingredients, cranberries and pecans into a bowl and mix.
Stir the spices into the yogurt and mayonnaise and mix well. Fold in chopped ingredients, then chicken.
Chill before serving. Eat alone or on lettuce, in a sandwich or a wrap.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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