When it comes to chicken salad, I like to make much of the ingredients I like best: that means no mayo and heavy on the grapes. This is the version I keep coming back to.

Serves 4

• 1 cup cooked chicken, roughly chopped (I like using leftover roasted or grilled)
• 3/4 cups red seedless grapes, sliced in half
• 1 onion, peeled and chopped
• 1 stem of celery, chopped
• 3 or 4 tablespoons plain yogurt
• 3 or 4 tablespoons olive oil
• 2 or 3 teaspoons curry powder
• juice of half a lemon
• salt and pepper to taste

1. Put chicken through celery in a bowl and add yogurt and olive oil, stirring until well mixed.
2. Squeeze plenty of lemon juice all over.
3. Add curry powder and stir again.
4. Salt and pepper to taste.