This is great for summer dinner - or really any time.  Serve with a good quality whole grain bread.  When baking chicken or barbequing chicken breasts, I always cook extra to make this recipe.

INGREDIENTS:

Salad Ingredients:

1 lb cooked chicken - use leftover chicken OR you can simmer chicken breasts in stock and cool

1 cup seedless grapes (or more), sliced in half - if possible use both green & red grapes

1/2 cup celery, chopped

1/4 cup almonds, slivered, toasted (see directions below)

Dressing Ingredients:

1/2 cup mayonnaise - good quality - I use Helman's/Best Foods Light Mayo

3 Tbsps whipping cream

1/2 tsp curry powder

salt & sugar to taste - very small amounts, to taste

Garnish/Finishing Ingredients:

1-2 tomatoes, sliced

Lettuce leaves, butter or romaine

DIRECTIONS:

• If you need to cook the chicken breasts, simmer them slowly in stock for 20 minutes, let cool.
• Scatter the almonds on a baking sheet and lightly toast them for 6-8 minutes in a 325-degree oven, let cool.
• Blend the mayonnaise, whipping cream, curry powder, salt and/or sugar.  Taste to correct seasoning.
• Cut the cooled chicken into bite-size chunks.
• Place the chicken, celery, grapes & almonds in a mixing bowl.
• Add dressing to the chicken mixture until you reach the consistency you prefer.
• Wash, dry, and line either individual bowls or one big bowl with the lettuce.
• Garnish with slices of tomato.
• Keep in refrigerator until you serve.