Kristina's Chicken Curry Salad

 So true be told, I eye-ball this entire recipe, but here goes me trying to record it for prosperity...

Ingredients:

1 cup Candied Nuts (1/2 cup brown sugar, 2 tbsp honey, 1 cup of pecans or walnuts, lightly salt, 1 1/2 tbsp butter)

4 large chicken breasts (1 tsp salt in water)

1-2 Tbsp curry

1/2 - 1 tsp salt (to tase)

1 lb. of red seedless grapes cut in half (about 2 bunches)

1 bunch of green onions chopped

1/2 cup - 3/4 cup light Mayonnaise

Make your Candied Nuts.  Mix 1/2 cup brown sugar, 2 tbsp honey and 1 cup of pecans or walnuts together.  Place on parchment which has been buttered on a baking sheet.  Lightly sprinkle with salt.  Put  few slices of butter on top (no more than 1 1/2 tbsp butter total).  Cook at 300 degrees for 8 minutes.  Put in glass bowl to cool.  Let cool.

Boil the chicken in water with 1 tsp salt until chicken is cooked.  Let cool, chop into small pieces or shred (what do you prefer?).  While the chicken cools cut up your grapes and onions.  In a large bowl placed cooled chicken, add salt (less to start, add more to taste later) and curry and stir to coat.  Add grapes, mayonnaise and onions.  Mix well.  Test it and add more mayo and salt as needed to your desired taste/creaminess.  Remember mayo has a lot of salt.  Add nuts right before serving (mix).  If you only plan to eat a portion then, only mix that portion with some of the nuts and serve.  Keep the nuts and salad separate until you plan to eat so the nuts will be crunchiest.  It is still good even if you forget, but its amazing when the nuts give it that crunch.

Serve with crackers, on a sandwich, or with tortilla chips.