Curried Chicken Salad


5-ounce chicken breasts, boned and skinned
cup mayonnaise
1 1/2 to 2
tablespoons curry powder
celery stalk, finely chopped
green onions, thinly sliced
cup slivered almonds
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.