Curry Chicken Salad So good. 1 lb. boneless, skinless chicken breasts 2 TURKISH BAY LEAVES 1/2 small red onion 1/4 Cup nuts (we used slivered almonds, toasted at 375° for 10 minutes) 1 TB. olive oil 1-2 TB. PENZEYS CURRY POWDER 1/2 -1 tsp. salt 1/2-2/3 Cup mayonnaise (regular or low fat) 1-2 TB. red wine vinegar 1/4 Cup dried cranberries (craisins)

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