Curried Chicken Chutney Salad - cooking recipe

Ingredients

1 1/2 cups cut-up cooked chicken
1 cup fresh seedless grapes, halved (optional)
1 (8 ounce) can water chestnuts, drained and chopped (optional)
1 (11 ounce) can mandarin orange segments, drained (optional)
1/4 cup walnuts (optional) or 1/4 cup pecans, chopped (optional)
1/4 cup chutney
1/4 cup apricot preserves
1/4 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon curry powder, to taste (very mild as written, I use a mixture of 1/4 t. curry and 1/4 t. hot madras curry)
mixed baby lettuce leaf, to serve
fresh snipped parsley, chervil or chives, to garnish

Preparation

In a medium bowl, stir together the chicken, grapes, water chestnuts, orange segments, and nuts.
In a small bowl, mix together the remaining ingredients; toss with chicken mixture.
Serving Suggestion:
Pack chicken salad firmly into a medium bowl, or individual ramekins.
Cover and chill until serving time.
Carefully tip out salad onto a platter, or individual salad plates, of mixed baby lettuce leaves.
Garnish with fresh snipped parsley, chervil or chives.
Makes 4 servings.