Chicken Curry Salad

There nothing better than Chicken Curry Salad on a warm summer night. It's healthy, it's crisp and cool, the sweet grapes and pineapple compliment the curry perfectly and it's all mixed with a creamy dressing, yum!

I swear my Mom used to make this salad with apples, but she tells me she never made it with apples. I found quite a few variations of recipes, some with apples, nuts, raisins and oranges,  which all sound pretty good, but I was trying to re-create my childhood memory of the salad.

The following recipe is a mix and match from multiple recipes and some stuff I just threw in there, I hope you like it too!

Ingredients

2 small boneless chicken breast
1 cup chopped celery
8 oz can pineapple chunks
1 cup red seedless grapes sliced in half
1/4 cup chopped green onion

For the dressing
2 tbsp mayonaise
1 tbsp honey
2 tsp pineapple juice from can
1/2 tsp hot curry powder
1/4 tsp cayenne powder
Ground pepper

Directions

Pre-cook chicken, let cool and cut into chunks. (I made a quick sauce of butter, Djon mustard, honey and curry powder, slathered it all over the chicken then baked at 375 for about 40 minutes).

Chop all the salad ingredients into bite sized chunks and combine in a large bowl. In a small bowl, mix your dressing ingredients until smooth. Pour dressing onto salad ingredients and mix until well coated. Chill in fridge for at least 2 hours before serving on a bed of crispy Iceburg lettuce.