Curried Chicken Salad (No Mayo!)

In a large glass bowl, combine the shredded chicken, celery, green onions, and cilantro. 2. To make the dressing, combine the avocado, lemon juice, 1 tablespoon of maple syrup, salt, curry powder, and water. Blend until smooth, adding 1 to 2 tablespoons of water, if needed to thin out the sauce. Taste and add one more tablespoon of maple syrup if you want it a little sweeter. 3. Pour the dressing over the chicken salad ingredients, and stir well to coat everything evenly. 4. Add in raisins if desired, then transfer the salad to the fridge to chill for 2 hours and let the flavors meld and the raisins will plump. Serve chilled. 5. Leftover cooked chicken can be stored in the fridge in an airtight containerfor 3 to 4 days. (The avocado doesn't brown in that time, FYI!) 6. prep10 mins 7. cook30 mins 8. total40 mins