Tender chicken breast pieces are combined with a delicate curried dressing, and tossed with crunchy celery, slivered almonds and sweet juicy red grapes.
I usually make the dressing and chicken early and combine them, letting them sit in the fridge for at least a couple of hours so that the flavors will develop and combine. Just before serving, I stir in the sliced almonds and grapes, so that they don't get soggy.
This wonderful filling was just made for fresh croissants, but it is also very good as a simple curried chicken salad - a big scoop on top of fresh salad greens, or rolled up in fresh lettuce leaves as a lettuce wrap.
If you prefer, you can also roll up in tortilla wraps, adding chopped tomato and lettuce for color and texture.
Although this is a favorite of my girls, the guys love it too - we made a few extras to pack for dinner sandwiches.
Sure hope there's some left for lunch tomorrow!
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