1/2 c. mayonnaise
1 tsp. curry powder
Salt and freshly ground pepper
2 oz. slivered almonds
10-12 oz. diced cooked chicken
1 apple, peeled and diced
3 stalks celery, diced
1/4 lb. seedless grapes, quartered
2 tsp. grated onion
6 sprigs parsley

Blend the mayonnaise with the curry powder and season to taste with salt and pepper. Toast the almonds under broiler until golden brown, shaking the pan occasionally to prevent burning. In large bowl, combine the chicken, apple, celery, grapes, almonds and grated onion. Add the curried mayonnaise and stir until well blended. Chill.