1/2 cup tofutti sour cream
1/2 cup reduced-fat mayonnaise
2 tablespoons lemon juice
3 teaspoons curry powder
1/2 teaspoon salt
6 cups shredded or chopped rotisserie chicken, grilled chicken, poached chicken or any leftover chicken
2 mangos, diced
1-1/2 cups red seedless grapes
3/4 cup slivered almonds, toasted
1 head Bibb lettuce
1. In a large bowl, whisk together tofutti sour cream, mayonnaise, lemon juice, curry powder and salt. Fold in chicken, mango, grapes and half the almonds. Cover and refrigerate for at least 1 hour.
2. Line a platter with lettuce leaves, place chicken salad on top of the lettuce leaves. Scatter remaining nuts on top of the chicken salad and garnish with additional red grape clusters.