Curried Chicken Salad with grapes is a palate-pleasing choice for a picnic or luncheon entree. Serve it on greens, in a pita or in a wrap, or just as is.

Want to elevate an ordinary chicken salad? Just add spice, crunch and sweetness.

Curried Chicken Salad with grapes is a palate-pleasing choice for a picnic or luncheon entree. Serve it on greens, in a pita or in a wrap, or just as is.

Curried Chicken Salad

3 cups cooked, diced chicken breast 1 cup diced red apple 3⁄4 cup seedless California grapes, halved 1 medium celery stalk, diced 1⁄4 cup slivered almonds, toasted 1⁄2 cup mayonnaise or plain yogurt 2 tablespoons mango chutney 1 tablespoon curry powder 1⁄2 teaspoon salt 1⁄2 teaspoon black pepper Fresh cilantro sprigs and sliced green onions for garnish, if desired

In a large bowl, combine the chicken, apple, grapes, celery and almonds. Add the mayonnaise, chutney and curry powder, and stir to mix and evenly moisten. Season with the salt and pepper. Keep refrigerated until ready to use. Serve garnished with cilantro and green onions, if desired. Yield: 4 cups.

Nutritional analysis per cup of salad: calories 397; protein 36 grams; carbohydrate 18 grams; fat 20 grams (45 percent calories from fat); cholesterol 100 milligrams; sodium 488 milligrams; fiber 3 grams.

-- California Table Grape Commission