Curry Chicken Salad
5 boneless skinless chicken breasts (roasted and cubed)
4 green onions, chopped
1 c. celery chopped
3/4 c. red grapes, cut in half
1/2 c. pecans or walnuts, chopped
1 c. mayonnaise
3 T. honey
1 1/2 tsp. curry powder
Preheat oven to 375 degrees.
To roast chicken breasts, place chicken breasts on a cookie sheet. Drizzle with olive oil. Sprinkle with salt, and pepper. Place in oven and bake for 30 minutes. Allow to cool completely. Cut into cubes. In a large bowl, add chicken, green onions, celery, grapes, and nuts. In a small bowl, whisk together the mayonnaise, honey, curry, salt, and pepper. Stir till smooth. Add dressing to chicken mixture. Stir till
well combined. Cover and chill until ready to serve.