Wedding Chicken Salad
rec.food.cooking/Becca (2001)
Makes 12 to 15 servings

4 cups cubed cooked skinless chicken breasts
1 cup finely chopped celery
1/2 cup each: finely sliced green onion and chopped parsley
2 cups washed halved green or red seedless grapes
1-2 cups mayonnaise (to taste)
3 teaspoons curry powder
Salt and ground black pepper to taste
1 head each: romaine and radicchio lettuces
2 cups cashews or peanuts (salted or unsalted)

Mix chicken, celery, green onion, parsley and grapes in large bowl. In a separate bowl, mix 1 1/2 cups mayonnaise with curry powder, salt and pepper; taste and add more mayonnaise if desired. Fold into salad . Arrange mixture over romaine and radicchio leaves on a serving platter or bowl. Just before serving, add cashews; toss lightly.