1 C. Mayonnaise (Best Foods)
1 t. Ground Ginger
2 t. Curry powder
4 Celery ribs, diced (about 1 cup)
1/2 C. Pecans, toasted and coarsely chopped
1 C. red seedless grapes, cut in half
3 T. minced fresh flat-leaf parsley
Coarse (kosher) salt and freshly ground pepper
Place the mayonnaise, ginger and curry powder in a medium-sized bowl and stir to combine. Add the cubed chicken, celery, pecans, and grapes to the mayonnaise mixture and stir to combine. Add the parsley and stir. Season with salt and pepper to taste. The chicken salad can be refrigerated, covered, for up to 3 days. Serve in a whole wheat pita, or on a salad with mixed baby greens. A scoopful is also pretty served on an avocado half or cupped in a lettuce leaf.
Serves 4
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