2 lb. cooked chicken
2 c. low fat yogurt (2%)
2 stalks celery, diced
1 c. almonds, chopped or slivered
1 c. white seedless raisins
1 tsp. curry powder

Combine yogurt and curry powder in medium size mixing bowl; add celery, chicken, almonds, and raisins. Toss to coat and refrigerate at least 2 hours prior to serving. Yields 8 servings.