Roast Chicken, Pasta, And Grape Salad - cooking recipe

Ingredients

2 1/2 cups chopped roast chicken
16 ounces uncooked elbow macaroni
1/2 lb red seedless grapes
2 cups mayonnaise
2/3 cup dried sweetened cranberries
2 stalks celery
2 scallions
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

Fill a large 4 to 6 quart pot with water and bring to a boil. Add pasta and cook until al dente (about 8 minutes), stirring occasionally.
Drain pasta and add about two tablespoons of the mayonnaise and allow to cool. Mixing well coats the pasta and helps prevent sticking.
Chop the roast chicken into bite-size pieces. Use both white and dark meat for best results.
Chop the celery into quarter-inch pieces, the grapes in half (or quarters if large), and the scallions into thin slices.
Mix all ingredients, adjusting mayonnaise and spices according to your personal preferences and dietary concerns.