Curried Chicken and Grape Salad

Curried Chicken and Grape Salad

1 roasted chicken
1 cup Kirschenman* red or green seedless grapes
1/2 cup diced dried apricots
1/4 cup thinly sliced red onion
1/2 cup golden raisins
1/4 cup toasted pine nuts
1/2 cup diced celery
1/2 cup thinly sliced green onions
Butter lettuce leaves, for serving

DRESSING
1/2 cup mayonnaise
2 teaspoons curry powder
2 teaspoons honey
2 teaspoons lemon juice

2 teaspoons Iimejuice

Remove skin, then the meat from the roasted chicken and cut the meat into cubes.

Place the chicken in a large bowl and add grapes, apricots, red onion, raisins, pine nuts, celery and
green onions. Toss gently.
To prepare the dressing, combine all ingredients
and mix well.

Pour the dressing over the chicken salad and toss until the mixture is coated.

Serve in butter lettuce cups. Makes 4 entrée or 6 luncheon servings.

Recipe created by Linda Carey, culinary specialist.


* Brands may vary by region; substitute a similar product.