Chicken & Grape Salad

 Submitted by:  Rachel Bliven

Ingredients

3 chicken breasts

6 chicken thighs

2 stalks celery with leaves, chopped

1 onion, sliced

1 Tbsp. salt

1-1/2 tsp. curry powder

1 bay leaf

6 whole peppercorns

2 pints water (enough to cover chicken)

1 lb. seedless green grapes

3/4 c. sliced almonds or peanuts (or both)

Dressing:

    3/4 c. mayonnaise

    3/4 c. plain yogurt

    1/2 c. fruit chutney, finely chopped (apricot preserves also work well)

    1 Tbsp. lemon juice

    1/2 tsp salt

    1/2 - 1 curry powder, depending on taste 

Preparation

Bring chicken, celery, onion, etc. to boil then simmer until tender, about 35 minute. Drain, bone the meat and chill 3 hours. Add grapes and almonds.

Mix all together. Serve on a bed of lettuce and garnish with sliced banana and perfectly ripe avocado. Adjust the proportions to suit your tastes. I never make this the same twice.