Curried Chicken Salad

Every year, J's family gathers at this perfect cabin built more than 50 years ago on a lake in Utah. For a week, we eat, swim, lounge, talk, play, sleep, relax, and eat some more. When Jared's tall and svelte little sister, Bubba, made this recipe, I loved it. Then she reminded me that I'd given her the recipe a few weeks earlier. I'd love to take credit, but I cannot. I just happen to love Cook's Country. And that's where the recipe that we all chowed down came from. Here it is. I'm making it for this week in lunchtime sandwiches. Enjoy!

Ingredients

• 2/3 cup mayonnaise
• 1 tablespoon lime juice
• 1 1/2 tablespoons curry powder (a good curry powder is at www.penzeys.com)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 3 cups shredded cooked chicken
• 1 large rib celery, chopped fine
• 1/2 medium onion, chopped fine
• 1 cup fresh or canned diced pineapple
• 1/2 cup currants
• 1/2 cup pistachios, toasted and chopped
• Table salt
• optional: cut grapes (husband likes these)

Instructions

Mix mayonnaise, lime juice, curry powder, cumin, and coriander in bowl until combined. Toss chicken, celery, onion, pineapple, currants, and pistachios together in bowl. Add mayonnaise mixture and toss until coated. Season with salt and pepper to taste. Serve or cover and refrigerate for up to 2 days.