CURRIED CHICKEN SALAD

Usually this summer favourite is served as a big gooey lump of mayonnaise. I wanted to create something lighter and fresher, which still had all the flavor of the classic. It is best made ahead and assembled at the last minute. I serve it with a tasty, warm onion bun accompanied by avegetable dip instead of butter. A cool Alsacian wine or Sauvignon Blanc compliments the fruit.

INGREDIENTS (FOR 4)

4 Deboned chicken breasts. (or buy one rotisserie chicken)

1 small basket of grape tomatoes (smaller than cherry tomatoes)

1 cup of seedless grapes

3 celery stalks

1 avocado

1 yellow (or red or green) pepper

1 bunch of scallions

1/4 cup toasted slivered almonds

Substitute other fresh fruit or vegetables as they come in season.
Oil and vinegar, salt and pepper, 1/4 cup fresh herbs such as mint or oregano or tarragon.

1 to 2 tablespoons curry

I head of leaf lettuce, washed and dried.

PROCEDURE

Simmer the chicken breasts in a frying pan 1/2 filled with water for about 15 minutes, turning over once. Check breasts after ten minutes by slicing through the middle and seeing if there is any pink left. Do not over cook or they with be tough. Remove from pan, cut into bite sized pieces, and place in a bowl with 1/2 cup of the poaching liquid, and refrigerate.

OR Just remove pieces of chicken from the rotisserie bird.

Make 1/2 cup of vinegrette using oil and vinegar, curry salt and pepper and fresh herbs. Set aside.

In a large bowl add the tomatoes, grapes and half the almonds. Chop the remaining fruit and vegetables into bite sized portions and add. Cover and store in the refrigerator.

To serve, place lettuce leaves on individual dinner plates. Mix together, chicken, vinegarette and contents of large bowl. Divide evenly and place mixture on lettuce leaves. Sprinkle with the remaining almonds.