Cold Curried Chicken Salad With Cranberries - cooking recipe

Ingredients

2 cups cooked chicken breasts, cubed
1/2 cup celery, finely chopped
1 cup apple, chopped
1 teaspoon fresh grated gingerroot
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
1/3 cup low-fat mayonnaise
3 tablespoons cranberry-orange relish (bottled on shelf or fresh in deli section)
2 cups mixed baby greens

Preparation

In a large bowl, combine all ingredients except the greens.
Toss well, cover, and chill for 15 minutes (or make the day before).
Divide chicken salad in half and place each serving on top of mixed greens.