Curried Chicken Salad

A refreshing lunch for a hot summer day.

4 chicken breast halves, skinned and boned

1 1/2 cups seedless grapes, halved

1 head romaine lettuce, washed and torn

1 cup mayonnaise

1 tsp fresh ginger, minced

1 tbsp curry powder

1 tsp honey

1 tbsp lime juice

1/4 cup almonds, toasted

seasonal fruit for garnish

Grill the chicken breasts on MEDIUM heat for 6 minutes per side. Cool the chicken, then slice it into bite size pieces.

Mix together the mayonnaise, ginger, curry powder, honey and lime juice. Toss the chicken with the dressing, and spoon this mixture onto a bed of prepared romaine lettuce. Garnish with grapes and any seasonal fruit of your choice (strawberries, or blueberries), and sprinkle with toasted almonds.