Curried Chicken Salad

Make on Sunday and have lunches ready for the week. Wrap in a whole wheat tortilla for a healthy lunch on-the-go.

ingredients

2 teaspoons curry powder (preferably Madras-style)
1/4 cup light mayonnaise
1/4 cup plain nonfat yogurt or light sour cream
2 teaspoons mango chutney
1 teaspoon minced peeled fresh ginger
1/2 teaspoon grated orange peel
3 cups 1/2-inch pieces cooked skinless boneless chicken breast (a store bought, fully-cooked rotisserie chicken is a great option)
1 cup halved seedless red grapes
1/3 cup walnuts (or other nuts), toasted, coarsely chopped
4 large curly lettuce leaves
4 small clusters seedless red grapes

1
Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl. Add light mayonnaise, yogurt, mango chutney, minced ginger, and grated orange peel. Whisk to blend. Stir in chicken, grapes, green onions, and chopped walnuts. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
2
Place lettuce leaf on each of 4 plates. Divide salad among leaves. Garnish each plate with grape cluster.