2 qts water
2 chicken breasts, cut into short strips
1 granny smith apple, cubed (small)
1 cup red seedless grapes, halved
2 ribs celery, finely sliced
1/4 cup almond slivers
1/2 cup dried cranberries
2 tbsps yellow mustard
1 cup mayonnaise
1 tbsp curry powder
1/2 tsp salt
1 tsp black pepper
To taste tomato, sliced
12 slices 12-grain bread
To taste butter lettuce leaves
Heat pot of water at medium-high heat for about 5 minutes for a shallow boil.
Trim chicken breasts and slice into short strips, and lightly boil in pot on medium heat for 5 minutes.
Turn off the heat, and move pot to the side to cool.
Cube apple, halve grapes and slice celery.
Drain the chicken and place in a large bowl. Add in apple, grapes, celery, cranberries and almonds.
Stir in mustard, mayonnaise, curry powder, salt and pepper. Taste, and adjust seasonings, as desired.
Refrigerate mixture for at least 2 hours.
Toast bread, slice tomatoes and separate lettuce leaves. Assemble sandwich, as desired. Enjoy!