1poundcooled chicken breastcooked, cut into 1" pieces (baked, barbecued, or poached in salted water)
½poundred or green seedless grapes
4ribs celerycoarsely chopped
16leavesbutter lettuceor romaine (optional)
To make the dressing, whisk yogurt and curry powder together in a small bowl. Add apricot preserves and whisk until smooth. Season to taste with salt and pepper.
Combine chicken, grapes, cashews, and celery in a serving bowl. Pour dressing over and gently stir to coat. Serve as is or scooped over leaves of butter or romaine lettuce and sprinkle with chives. Refrigerate for at least 30 minutes to allow flavors to meld. Serve.