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Here at last is the wonderful Chicken Curry Salad that my friend Diane frequently contributes to buffets of one kind or another, and it’s always a hit.

The salad has all my favorite recipe attributes: It’s easy, tastes great and uses real ingredients. It will work as well for your casual lunch as for a celebratory buffet. (Out of habit from years of writing recipes, I’ve rewritten this one just a little for novice cooks, but it’s definitely Diane’s recipe and method. Vets will adjust per their knowledge and preference.)

Chicken curry salad

• One 3 1/2-pound range-fed local chicken, or about 2 1/2 pounds boneless, skinless chicken breasts for simplicity’s sake
• Several celery leaves
• One half of medium onion, halved
• 4 cups finely diced celery
• 6 ounces sliced almonds
• 1 1/4 teaspoons curry powder
• 1/2 teaspoon salt
• 1 cup real mayonnaise, approximately

Place chicken in pot with water to cover. Add celery leaves and onion. Bring to boil, then simmer until done. (Thermometer in thickest part of thigh registers at least 165 degrees.) Remove chicken from pot, and reserve broth for another use. When bird is cool enough to handle, remove meat and chop coarsely. You should have about 5 cups.

Place chopped chicken and remaining ingredients (diced celery, almonds, curry powder, salt and mayonnaise) in bowl, and mix to blend. Mixture should be fairly dry and just barely cling together. If necessary, add a little more mayo to achieve proper consistency. Serve as main course on lettuce leaves or as an hors d’oeuvre on toasted baguette slices or crackers. Makes 8-10 main course servings; 15 or more as appetizer/ hors d’oeuvre.