cranberry curry chicken salad

Kinda tossed this together so it's mostly approximates. Stuff is always better when you don't measure anyway. ;-)

Had a cranberry curry chicken salad from Whole Foods a couple of weeks ago that was so good. I've been thinking about it ever since, so I thought I'd try to recreate it here at home. I got pretty close! Mine is a tad spicier, but still with some sweetness like Whole Foods' version. Easy peasy to throw together as well.

- 2 cooked chicken breasts, chopped into bite size pieces (I had Jason grill them for me with just some salt and pepper)
- red curry paste
- can of coconut milk (I used lite since I'm still trying to shed pregnancy pounds)
- fish sauce (or salt)
- a couple spoonfuls of cranberry sauce (Whole Foods uses whole cranberries, I picked up sauce by mistake but made it work)
- walnuts (they use whole walnuts, I had chopped already in my pantry)
- half an apple, chopped (I like Golden Delicious, you use your favorite)

In a small saucepan, pour a can of coconut milk and whisk in about a tablespoon of red curry paste. Add a dash or so of fish sauce (or salt) to taste. Bring to a boil, glop in 2-3 tablespoons of cranberry sauce, whisk some more, and then reduce heat and let it simmer until it thickens. (if using whole cranberries, add those later with other ingredients) Take off heat and let cool.

In a bowl, toss together the chopped chicken, chopped apple and a handful or two of walnuts. Add cooled curry sauce, mix and chill.

I ate mine wrapped in low carb flour tortillas since we already had them, with a handful of baby lettuce. It'd probably be even better in pita!