Curried Chicken Salad

 

3
5-ounce chicken breasts, boned and skinned
1
cup mayonnaise
1 1/2 to 2
tablespoons curry powder
1
celery stalk, finely chopped
4
green onions, thinly sliced
1/4
cup slivered almonds
3/4
cup seedless grapes or halved
Pitted cherries when in season
Lettuce or pita pockets for serving

 

 

Place the chicken in a large saucepan and add just enough water to cover it.  Remove the chicken and set aside.  Add salt to the water and bring it to a boil over high heat.  Add the chicken and bring back to a boil.  Reduce the heat to low and cook until the chicken is just firm and cooked through.  Do not let it boil.  Remove the chicken with a slotted spoon, let cool and chop into 1/2-inch cubes.

 

In a large bowl, combine the mayonnaise and curry powder.  Add the chicken cubes, celery, onions, and almonds.  Stir until well-combined.  Just before serving, stir in the grapes.  Serve over a bed of lettuce or in pita pockets. 

 

Serves 4.