Recipe: Tiffany Salad

1. Heat the oil in a large pot over medium-high heat. Place chicken in the pot, add curry powder, and cook until browned and tender. Once chilled, cut into thin strips.
2. In a shallow, broad dish, layer the following:
- chicken
- shredded cheese
- chopped eggs
Abundantly smuther each layer with mayo. Repeat the layering.
3. Top with slivered/crusshed roasted almonds.
4. Place grapes cut in half on top of the salad, cut side down.
5. Serve on a bed of lettuce.
ps You can let your imagination run wild with this one using any combination of grapes.