Cold Curried Chicken Salad With Cranberries



2 cups cooked chicken breast, cubed
1/2 cup celery, finely chopped
1 cup apples, chopped
1 teaspoon freshly grated ginger
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
1/3 cup lowfat mayonnaise
3 tablespoons cranberry-orange relish (bottled on shelf or fresh in deli section)
2 cups mixed baby greens

1. In a large bowl, combine all ingredients except the greens. Toss well, cover, and chill for 15 minutes (or make the day before). Divide chicken salad in half and place each serving on top of mixed greens.

Serves 2

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