4 boned skinned chicken breast halves (about 1 lb. poached in stock) 2/3 c. seedless grapes 1/4 c. toasted slivered almonds 1/2 c. mayonnaise 3 T. cream 1/2 tsp. curry powder
Cut cooled chicken into large chunks. Place with grapes and almonds in large bowl. Blend mayonnaise, cream and curry pwder in small bowl. Season to taste with salt and pepper. Toss with chicken and chill
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.