Carol's Chicken Curry Salad

This is a recipe from my Sister Carol.  It's a great dish for warm weather, it has sweet and savory elements, and the curry adds just a little something different.  You can use a variety of fruits and nuts, but I like apple and almonds best.  Serve it with a green salad or as a sandwich with your favorite bread. (The portions for this recipe are enough for a large family, it makes about 4 lbs of salad.)

Ingredients: 

• 5 boneless, skinless chicken breasts
• 1/2 cup diced onion
• 2 stalks of celery chopped
• 2 small Gala apples chopped
• 1/2 cup chopped toasted almonds
• 2 teaspoons of curry powder
• 2 1/2 cups of good Mayonnaise 

Here's how you do it:

1.  Lightly coat chicken breast with olive oil and salt and pepper.  Cook the chicken in a preheated 350 degree oven for about 35-40 minutes or until chicken is cooked through.  Cool and dice into small pieces.

2.  Chop 1/2 cup of almonds and toast in a dry fry pan over medium heat for about 5 minutes.

3.  Finely dice 1/2 cup of onion, 2 stalks of celery and 2 small or 1 large Gala apple. (you can also substitute the apple with grapes or dried cranberries).

4.  In a large bowl combine all of the ingredients along with the curry powder and the Mayonnaise.  Mix thoroughly and salt and pepper to taste.