Curry Chicken Salad

Hazel Smith's Hot Dish Recipe of the Week

Curry Chicken Salad

8 boneless chicken breasts, cooked and cubed
1 ½ cups green grapes, halved
4 ounce package sliced almonds
1 cup Granny Smith apples with peel
1 cup diced celery
2 cups mayonnaise
1 tablespoon curry
1 teaspoon lemon juice

In a large bowl, combine chicken, grapes, apples, celery and almonds. Mix well. In a separate bowl, blend mayonnaise, curry and lemon juice well. Pour over chicken mixture and toss. If it looks dry, add more mayonnaise. Serve. Refrigerate unused portions.