Hope I got the blocks right. It's as close as I have been able to get (and still stay in the Zone) to the incredible chicken salad served at "The Glass Pheasant" English tearoom in Newport News, Virginia.
4 servings, 4 blocks each
16 oz. chicken breast cooked and diced into large chunks
5 cups celery, sliced
2 cups pineapple, cubed
8 tsp light mayonnaise or 2 2/3 tsp regular mayonnaise*
2 cups strawberries
Combine the chicken breast, celery, pineapple and peanuts in a bowl. Combine the mayo and curry powder. Start with 1/4 teaspoon curry, especially if you make your own curry or it's a fresh bottle. Toss the curry/mayo with the chicken mixture. Divide into 4 equal portions. Serve on a leaf of red & green romaine, with 1/2 apple, sliced, a quarter of the cantaloupe, and 1/2 cup of strawberries. Makes a great summer lunch. If it's a really special occasion, you can skip apple or cantaloupe, and serve this with glasses (4 oz) of chilled Pinot Grigio or Chardonnay.
* I prefer homemade mayo, and really don't like most light mayonnaise, since they seem to find it necessary to add sugar to get it to taste good. However, Duke's regular mayo has no sugar. Don't know about the light variety.