December 21st, 2010 
Chef 
A favorite picnic dinner to take to Wolf Trap, the outdoor performing arts center in Washington DC
Serving Size: 8
Ingredients:
6 pounds of chicken breasts, cooked
1 cup celery, thinly diagonally sliced
3 cups tart apple, unpeeled, cored, seeded and diced
1 cup blanched, slivered almonds
2 cups green grapes sliced
1 and one half cup mayonnaise
6 tablespoon light créme or plain yogurt
3 teaspoon curry powder
1 and one half teaspoon salt
1 teaspoon pepper
Directions:
Remove the skin and bones from the chicken breasts. Cut the meat into large chunks. In a large bowl, comibe the chicken pieces, celery, apple, grapes and almonds. In a small bowl mix the mayonnaise, cream, curry powder, salt and pepper well. Add this dressing to the chicken mixture and toss to comibe thoroughly. Refrigerate at least 2 hours. Serve with watercress or lettuce.
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