Curried chicken salad

Makes: 6 servings

1 ½ pounds boneless, skinless chicken breasts Salt and pepper

½ cup sliced almonds

½ cup mayonnaise 2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard 1 teaspoon curry powder 2 ribs celery, chopped fine 1 cup seedless red or green grapes, halved

1 cup apple, cut into ¼-inch pieces

4 green onions, sliced thin 2 tablespoons minced fresh parsley

1. Put enough water in a frying pan to just cover the chicken and heat on high until it simmers. Add chicken and cook at a gentle simmer until done, 10 to 15 minutes depending on the size of the breasts. Cut into thickest part of chicken to determine doneness.

2. Season with salt and pepper, and refrigerate until chilled, about 30 minutes. 3. Meanwhile, toast the almonds in a skillet over medium heat until golden and fragrant, about 4 minutes; set aside. Mix together the mayonnaise, lemon juice, mustard, curry powder, ½ teaspoon salt and ¼ teaspoon pepper, and refrigerate until needed.

4. Cut the chilled chicken into ¼-inch pieces and toss with the mayonnaise mixture, celery, grapes, apples, green onions and parsley. If serving within 2 hours, stir in almonds now; otherwise stir in almonds just before serving.

5. Can be prepared up to 1 day in advance and freshened with a spoonful of mayonnaise and a squeeze of lemon juice. Nutrition per serving: 370 calories; 23 g fat; 3 g saturated fat; 90 mg cholesterol; 29 g protein; 12 g carbohydrate; 7 g sugar; 3 g fiber; 633 mg sodium; 62 mg calcium

— Adapted from “The America’s Test Kitchen Family Cookbook”