Curry Chicken Salad

Curry Chicken Salad

1 pound cooked chicken meat, skinned, boned and diced
2 ribs celery, chopped
½ cup seedless red grapes, halved (or ½ cup diced apple)
3 scallions, chopped (or 1/3 cup diced red onion)
¼ cup chopped fresh parsley
½ - 1 cup good quality mayo
1-2 tablespoons curry powder or 2 rounded teaspoons mild curry paste
Salt and freshly ground black pepper
1/4 cup toasted almonds, chopped (or walnuts, pecans, cashews, peptitas)

Combine chicken, celery, red grapes, scallions and parsley. Add mayo and curry and mix well. Season with salt and pepper, to taste.

Serve over a plate of fresh greens lightly tossed with olive oil and balsamic vinegar. Garnish with toasted almonds

Note:  I never make this salad the same way twice!  Sometimes I use the meat from a whole roasted chicken, other times from baked chicken breasts.  I prefer red grapes but a crisp apple or even a handful of raisins give the salad a nice sweetness.  Scallions, sweet red onion or even shallots work well.  Feel free to use any type of nut that you have on hand.  The idea is to give the salad some crunch.  I recommend starting with ½ cup of mayo and 1 tbsp. curry powder and then add more if desired.