CURRIED TROPICAL CHICKEN SALAD

Chicken salad with a twist

□   12 oz. skinned, boned & cooked chicken, diced
□   1 1/2 c. cooked rice
□   1 c. drained canned crushed pineapple
□   1/2 c. EACH finely chopped celery & sliced scallions
□   40 green or purple seedless grapes, cut into halves
□   3 oz. drained canned water chestnuts, sliced
□   1 c. plain low-fat yogurt
□   2 tbsp. mayonnaise (may be reduced-calorie)
□   1 tbsp. soy sauce
□   1 tsp. Dijon-style mustard
□   1/2 tsp. EACH curry powder, salt, all-herb seasoning
□   Dash of pepper or to taste
□   Torn lettuce

In medium mixing bowl, combine chicken, rice, pineapple, celery, scallions, grapes and water chestnuts, mixing well.

In small mixing bowl, combine remaining ingredients except lettuce, mixing well; pour dressing over chicken mixture and mix until thoroughly combined. Cover with plastic wrap and refrigerate for at least 30 minutes.

To serve: Layer lettuce in bowl and top with chilled chicken salad. May be served in individual bowls. Line each plate with lettuce and top with a portion of chicken salad. Serves

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