California Chicken Salad

by Marilyn Jones


1 stick butter
2 cups Hellman's Mayonaise
1/4 cup chopped parsley
1/2 teas. curry powder
1/4 teas. minced garlic
pinch of marjoram
white seedless grapes
slivered almonds
salt and pepper to taste


Melt butter, gently stir in to other ingredients. Cook chicken breast and cool. Then shred.Place cooked chicken ,grapes ,and almonds on lettuce leaves and top with sauce.Sprinkle with paprika if desired.