Curry Chicken Salad

Description
Curry Chicken Salad from the Public Domain Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Serves: 6

Ingredients

 * 4 skinless, boneless, cooked chicken breast halves, chopped
 * ½ cup low-fat mayonnaise
 * 1 teaspoon curry powder
 * ¼ teaspoon fresh ground pepper
 * ¼ cup celery, chopped
 * ½ cup bell pepper (any color), seeded and chopped
 * 1 apple, peeled, cored and chopped
 * ½ cup red, seedless grapes, halved
 * ¼ cup slivered almonds
 * 1 x 8 oz can water chestnuts, drained and sliced

Directions

 * 1) In a medium bowl, combine chicken, mayonnaise, curry, and pepper.
 * 2) Add celery, bell pepper, apple, grapes, almonds and water chestnuts and mix until well-coated.