CURRIED CHICKEN SALAD
Here’s a tantalizing twist on the typical chicken salad as featured at Knollwood Country Club near South Bend, Indiana.

4 boneless, skinless chicken breast halves
1 cup water or white wine for poaching chicken
1/2 cup coarsely chopped toasted pecans
1/2 cup thinly sliced celery
1/2 cup chopped green onions
1 cup green grapes, halved
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon Dijon mustard
2 teaspoons curry powder
salt and pepper
6-8 small butter lettuce leaves

In a medium saucepan, poach chicken breasts in simmering water or wine for 15 minutes. Cool chicken and then cut into small cubes. In a medium bowl, mix chicken, pecans, celery, onions, and grapes. In a small bowl, mix mayonnaise, sour cream, Dijon mustard, curry powder, and salt and pepper, to taste. Gently mix dressing into salad ingredients, cover, and chill for several hours or overnight. At serving time, scoop chicken salad into butter lettuce leaves or “cups” and garnish each plate with extra grapes, if desired.

Yield: 6 servings.