Curry Chicken Salad

3 cups cooked chicken, cubed
1/2 cup celery, thinly sliced
1 8 oz. can pineapple, tidbits (drained)
1 teaspoon onions, grated
1 1/2 cups red seedless grapes, cut in half
3/4 cup mayonnaise
2 teaspoons curry
1/4 teaspoon salt, or to taste
6 tomatoes
lettuce leaves
1/3 cup cashews, coarsely chopped

Cut chicken into cubes. Slice celery diagonally and add. Add drained pineapple, grated onion, and halved grapes. Mix.

Combine mayonnaise with curry and salt. Stir dressing into salad. Chill for several hours to blend flavors.

Create a tomato flower with 6-8 petals by slicing tomato in wedges – be careful not to slice completely through the bottom of the tomato. Place tomato on lettuce leaf and open wedges into a flower. Spoon salad mixture onto tomato. Sprinkle with chopped cashews.

LOWER FAT NOTE: Fat may be reduced by 16 grams per serving if low-fat mayonnaise is used rather than regular mayonnaise. Eliminating nuts will reduce fat an additional 3 grams per serving for a total of 9 grams fat per serving.

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