COLD CHICKEN CURRY SALAD

2 Lg. chicken breasts

Season with salt and pepper/bake 20 min. at 400 degrees. Let cool and cut into bite sized pieces.

Combine cooked chicken with:
4-6 celery stalks, chopped into small pieces
1-2 c. lightly steamed broccoli
1/2 c. chopped onions
1/2 c. mayo
2 tbsp. lemon juice
3 tbsp. curry powder

Make 2-3 hours ahead of time for best flavor. Serve on bed of greens and add raisins and slivered almonds immediately before serving.