Fruit and Curry Chicken Salad

I thought that this would be a nice grown up version of chicken salad, but it turned out that the kids really enjoyed it as well. I used a blend of dried cranberries, cherries and blueberries instead of just plain cranberries and doubled they curry (actually I probably used 3 times the curry but I really like curry). We had it on nice hearty multigrain bread, but it would also be really good in a lettuce wrap.

This also is excellent with tofu instead of chicken for a vegetarian version.

Ingredients:
• 3 cups diced cooked chicken
• 1/4 cup dried cranberries
• 1/2 cup diced celery
• 1/2 cup diced apple
• 6 to 8 tablespoons mayonnaise
• 4 teaspoons lemon juice
• 1/4 teaspoon curry powder, or to taste
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• Lettuce leaves

Preparation:
Combine the chicken, cranberries, celery, and apple.
In a cup or small bowl combine 6 tablespoons of mayonnaise. the lemon juice, curry powder, and salt and pepper. Stir into the chicken, adding more mayonnaise as needed and for taste. Line bread or rolls with lettuce and spread chicken salad on the bread or serve the chicken salad on lettuce-lined plates.
Serves 4.