2/3 cup mayonnaise
1 tablespoon curry powder
2 tablespoons brown sugar
1-2 tablespoons lemon juice
1½ pounds boneless skinless chicken breasts, cooked and chopped
1/4 cup sliced celery
1/4 cup halved red grapes
1/4 cup candied walnuts (optional, see recipe below)
salt and pepper to taste

In a large bowl, combine mayonnaise, curry powder, brown sugar, and lemon juice to make a gooey, golden-brown dressing. Add chicken, celery, grapes, walnuts, salt, and pepper, and mix thoroughly. This salad is super tasty on toasted bread or a croissant!

(makes approximately 4 cups)





1 tablespoon butter
1 tablespoon brown sugar
1/4 cup chopped walnuts
salt and pepper

Melt butter in a small sauté pan on low heat. Add brown sugar, nuts, salt, and pepper, and cook until nuts are golden brown, then remove from heat. As the mixture cools, stir to coat nuts with the sugar mixture. When completely cool, you may need to break apart large chunks before mixing into salad.


served by Tanya Martin on 1/26/2008