Curried Ginger Salad

• 2 whole (1 1/2 lb.) cooked chicken breasts (4 pieces; boneless and skinless)
• 3 tsp. curry powder
• 1/2 tsp. salt
• 1 Tbsp. lemon juice
• 1 c. red seedless grapes
• 1/2 c. English walnuts, chopped
• 1/2 c. chopped celery
• 1/2 c. candied ginger, sliced thin
• 1/4 c. sour cream
• 1 1/2 c. mayonnaise
• toasted almonds
• thin slices cantaloupe
• strawberries

1. Cut cooked chicken into 1-inch cubes while warm.
2. Mix together curry powder, salt and lemon juice; toss with chicken and refrigerate until cool.
3. Combine with grapes, walnuts, celery and candied ginger.
4. Toast almond slices; cool.
5. Approximately one hour before serving, add sour cream and mayonnaise to chicken.
6. Serve on lettuce leaves (red leaf or bibb).tlace 3 slices cantaloupe around base.
7. Top with almonds, a slice or two of ginger and a strawberry fan.
8. Serves 4 to 5.

chicken breasts, curry powder, salt, lemon juice, red seedless grapes, walnuts, celery, candied ginger, sour cream, mayonnaise, almonds, thin slices cantaloupe, strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=141332 (may not work)