I've made basically the same recipe for years - substituting or omitting depending on what I have on hand.
Curried Chicken Salad
1 package of veggie chicken (I used 7 oz pkg) or protein of your choice (tofu, tempeh, garbanzos)
1 1/2 cups halved seedless red grapes
1 can sliced water chestnuts, slivered
sliced green onion to taste (I used finely diced red onion this time)
1/3 cup toasted slivered almonds
1/4 cup mayonnaise
1/4 cup hot mango chutney
1 to 1 1/2 teaspoons curry powder
salt and pepper to taste
Pan fry the veg chicken until browned, cool and then dice. Combine the mayo, chutney, curry and S&P to make dressing. Combine the chicken with the grapes, water chestnuts, onion and almonds. Mix dressing into salad and chill to allow the flavors to combine. You can add in celery, raisins, sliced olives, mango, apple etc.
I think next time I make this I will double the recipe. There were three of us and we finished this easily - it would have been nice to have some leftovers. It was a great summery dinner. Of course now we are back to Junetober weather so it may be a few days before we are ready for salad again!