Tim's Chicken Salad

This chicken salad was a throw together recipe of my own.  I will try to recreate it here for you, but you might like to improvise on you own.

1 1/2 pounds raw chicken, cooked
1 cup sliced celery, sliced
1 cup red grapes, halved
3/4 cup toasted almonds
1 cup mayonnaise
1 1/2 teaspoons curry powder
chopped cilantro, to taste  (optional)

TIM'S NOTES:  Chicken:  I used boneless, skinless chicken breast, and when raw, I cut it up in very small pieces.  I sautéed them in a little olive oil until cooked.  I salted and peppered them when done.  You could use other cooking methods like poaching in water, baking, or whatever.  I sautéed the chicken because I thought it would be a better flavor.  Also cutting the chicken breast in smaller pieces before cooking (as opposed to leaving whole or cutting up after) facilitates a faster cooking process.

Almonds:  I used slivered almonds, but you could also use sliced almonds if you wanted. I am thinking toasted cashews or pecans would also work.

Mayo:  I blended the curry into the mayo and let it sit in the fridge for a couple hours to infuse.  In fact, I chilled all of the ingredients before mixing together. And I like curry, so 1 1/2 teaspoons was good for me.  You might like to dial it back to 1 teaspoon to start.  After mixing with the mayo, give it a taste.  If you think it needs more add the rest.

I served my chicken salad on a bed of chiffonaded spinach, but you could use any kind of lettuce or green you wanted.  I am also thinking that serving this with lime wedges would be good, too.  Use your imagination and have fun!