Picnic Week: Trish Magwood’s Picnic Chicken Salad

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1 large round loaf of bread (such as a boule or Calabrese loaf)

1/3 cup (75 mL) mayonnaise

1/2 tsp (2 mL) curry powder

1/4 tsp (1 mL) paprika

3 cups (750 mL) cubed cooked chicken (about 3 breasts)

1 cup (250 mL) green grapes, halved

1/2 cup (125 mL) chopped celery

1/2 cup (125 mL) sliced almonds, toasted

1/4 cup (60 mL) thinly sliced green onions

1 sweet red pepper, diced

Salt and black pepper

Romaine Lettuce

How to Slice off the top 2 inches (5 cm) of the loaf in one big piece and set aside. Hollow out the bread, leaving a shell 1/2 inch (1 cm) thick. In a medium bowl, stir together mayonnaise, curry powder and paprika. Stir in chicken, grapes, celery, almond

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