Curry Chicken Salad

Ingredients:

1 pound BAKED CHICKEN

½ cup MAYONNAISE

¼ TSP FENNEL, GROUND

¾ TBSP CURRY

½ TBSP APPLE CIDER VINEGAR

1 TBSP LEMON JUICE OF

¼ TSP CAYENNE    

1 tablespoon SUGAR          

1 tablespoon SOUR CREAM               

¼ cup GRAPES, HALVED

1/8 cup RED ONION, CHOPPED        

Directions:

1.  CUT CHICKEN INTO CUBES,    

2.  COMBINE MAYONNAISE AND SOUR CREAM WITH FENNEL, CURRY, VINEGAR, LEMON JUICE, CAYENNE, AND SUGAR IN A FOOD PROCESSOR AND COMBINE. EMPTY INTO BOWL.

3.  FOLD CHICKEN AND GRAPES IN MAYONNAISE MIX