Low-Fat Curry Chicken Salad - cooking recipe

Ingredients

boneless chicken breasts
2 or 3 stalks celery
1/4 lb. snow peas
raisins
grapes
toasted almonds
any other crunchy, fresh vegetables
low-fat or fat-free mayonnaise
2 tsp. curry powder

Preparation

Cut chicken breasts into bite size chunks and stir-fry in olive oil until done (only a few minutes).
Leftover chicken may also be used.
Chop celery, snow peas and any other vegetables.
Combine all ingredients in bowl.
Serve at once or chill.
Adjust amount of ingredients to suit number of guests.