I love trying new recipes. In fact, there are so many recipes out there that I’d never have to make the same one again. Jack, on the other hand, likes the old ones best. He recently asked why I never make “that good chicken salad” any more. He then described the mayonnaise-based salad with curry powder, grapes and celery. I had to look a long time for this simple recipe and finally found it. I’ve now made it twice already this month—I like it too. (I used red grapes instead of the green ones because they were sweeter and I like the contrast in color.)

Curried Chicken and Grape Salad

1/3 cup mayonnaise
2 tablespoons lemon juice
2 to 3 teaspoons curry powder
1 teaspoon salt
¼ teaspoon black pepper
3 to 4 cups diced cooked chicken (one rotisserie chicken)
1 ½ cups thinly sliced celery
1 cup green seedless grapes
3 tablespoons toasted, slivered almonds

In large bowl, stir mayonnaise, lemon juice, curry powder, salt and pepper until well combined. Fold in chicken, celery, grapes and almonds. Sprinkle with almonds.

4 to 6 servings