Curried Chicken Salad

Ingredients

1 cup walnut halves

4 cups diced cooked chicken (about 12 oz.)

1 cup seedless red grapes, halved crosswise

1 large celery rib, halved lengthwise and thinly sliced crosswise

2 scallions, trimmed and thinly slice

1/2 cup mayonnaise

1/3 cup plain low-fat yogurt or sour cream

1 tablespoon distilled white vinegar

1/4 teaspoon curry powder

1/4 teaspoon pepper

6 radicchio cups

4 cups mixed baby greens (about 3 oz.)

Preparation

Preheat oven to 375°F. Spread walnuts on a shallow baking sheet and roast in oven until toasted, about 10 minutes. Let cool.
Coarsely chop walnuts and transfer 3/4 cup of them to a bowl with chicken, grapes and celery; toss.
In a small bowl, whisk together scallions, mayonnaise, yogurt, vinegar, curry powder and pepper. Scrape mixture over chicken mixture and toss well.
To serve, arrange a radicchio cup in center of a plate. Fill radicchio with chicken salad. Arrange greens around radicchio. Sprinkle remaining nuts on top of salad.

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