2 lbs cold, poached chicken breasts, diced
4 ribs celery thinly sliced on diagonal
2 C red grapes, halved
½ C chopped walnuts
½ C golden raisins
1 C mayo
¼ C half and half
½ C apricot preserves
¼ C rice wine vinegar
2 tbsp curry powder
½ tsp each salt and pepper
cooked, cooled bow tie pasta - optional
Whisk mayo, half and half, preserves, vinegar, curry powder, and salt and pepper for dressing. Pour over other ingredients. Refrigerate at least 1 hour prior to serving.
(The original recipe does not have pasta but I like to add it to make it a full meal)
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