1/2 c. butter
2 c. mayonnaise
1/4 c. parsley, minced
1/2 tsp. curry powder
1/4 tsp. garlic, minced
pinch of marjoram
salt and pepper to taste
4 c. cooked chicken breasts, shredded (about 4 small breasts)
2 c. seedless green grapes, sliced
1/2 c. toasted slivered almonds

Melt the butter in a saucepan; cool to room temperature. In a bowl, gently stir the butter into the mayonnaise, parsley, curry powder, garlic, marjoram, salt and pepper. In another bowl, combine the chicken, grapes and almonds. Arrange this mixture on lettuce leaves. Spoon dressing on top and sprinkle with paprika.

Serves 4.

Note: For a larger group, double or triple the recipe and mix the dressing into the chicken mixture.