Spice up a plain chicken salad with curry powder and add grapes for sweetness and chopped walnuts for crunch. Serve the salad in radicchio cups for an elegant presentation.
All You JUNE 2005
Preheat oven to 375°F. Spread walnuts on a shallow baking sheet and roast in oven until toasted, about 10 minutes. Let cool.
Coarsely chop walnuts and transfer 3/4 cup of them to a bowl with chicken, grapes and celery; toss.
In a small bowl, whisk together scallions, mayonnaise, yogurt, vinegar, curry powder and pepper. Scrape mixture over chicken mixture and toss well.
To serve, arrange a radicchio cup in center of a plate. Fill radicchio with chicken salad. Arrange greens around radicchio. Sprinkle remaining nuts on top of salad.
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