Today guest blogger Elyse Eisenberg of Creative Delites shares Aunt Freda's famous chicken salad recipe. Elyse Says: Aunt Freda’s curried chicken salad recipe is sweet and tart, crunchy and creamy all in one bite. Nuts are optional, as are the raisins, but they heighten the contrast of textures and flavors. In order to make the salad exceptionally crunchy, I followed a great tip from Slashfood on how to find crisp apples: “Try to indent the apple with your index finger; if it doesn’t yield, chances are you’ve found an apple with crunch.” For the non-meat eaters out there my Aunt Freda suggests substituting tuna for the chicken (she says it’s just as good). I like to serve a generous helping of the salad on a big toasted roll with spicy mustard, romaine, and sliced tomato. For a real taste of my Aunt Freda’s kitchen, try washing it down with some sparkling apple juice. Enjoy! Aunt Freda’s Curried Chicken Salad Recipe Servings: 4 to 6 INGREDIENTS: 1/2 cup miracle whip (or mayo) 1 tablespoon Dijon mustard 1 teaspoon honey 1 teaspoon curry powder, or to taste 1 1/2 pounds cooked boneless, skinless chicken breasts, cut in bite-size pieces (or tuna in oil, drained) 1 tart apple, diced into 1/2-inch pieces (I used 1/2 of a tart, green Granny Smith and 1/2 of a sweeter Pink Lady) 1/4 cup celery, diced 1/2 cup raisins or dried cranberries 1/2 cup toasted walnuts, roughly chopped salt and freshly ground black pepper to taste DIRECTIONS: In a large bowl, stir together the miracle whip, mustard, honey and curry powder. (Tip: Toss the diced apple with the juice of 1/2 a lemon so it doesn’t turn.) Gently fold in the chicken, apple, celery, dried cranberries (or raisins). Season, to taste, with salt and pepper. Taste, and adjust curry powder seasoning if necessary. Serve hot or cold (even better the next day). Garnish with toasted walnuts.