Ingredients:

6 to 8 pieces of both white and dark meat of chicken
1/2 c. celery, diced fine
1 small or 1/2 of 1 large onion, diced
3/4 c. white seedless grapes
1 small red apple, diced with the skin still on
1/2 to 3/4 c. mayonnaise (to taste)
3-4 chopped, hard-boiled eggs
1/2 t. curry powder

Directions:

Place chicken pieces into Dutch oven. Cover pieces with lightly salted water and bring to a boil. Lower heat and simmer for about 30 miuntes or until all pieces are fork tender. You may cook this chicken with a little white wine and/or celery and onion in the water if you choose.

Drain water and set chicken aside to drain and cool on several layers of paper towels. When cool enough to handle, remove the chicken from the bones. Discard bones and skin. Handle cooked chicken pieces very carefully when taking out the bones. Be sure that you have removed all bones.

Cut pieces into bite sizes. Place in medium mixing bowl. You should have about two to two and a half cups of cooked, cubed chicken. Salt and pepper to taste.

Mix all other ingredients with the chicken and chill for about an hour before serving. Serve on lettuce leaf. Add crusty bread and fresh fruit for a really tasty and filling lunch.