Chicken & Walnut Salad

Ingredients 12 oz. chicken tenders Vegetable oil spray ¼ cup fat-free or light sour cream 2 tablespoons fat-free half-and-half or milk 2 tablespoons fat-free or light mayonnaise ½ teaspoon curry powder (optional) ¼ teaspoon salt ¼ teaspoon pepper ¾ cup halved seedless grapes 1 medium rib of celery, thinly sliced ½ cup finely chopped red onion ¼ cup finely chopped dried apricots ¼ cup finely chopped walnuts   Directions   Discard all visible fat from the chicken. Heat a large nonstick skillet over medium heat. Remove skillet from heat and lightly spray with vegetable oil. (Be careful not to spray near gas flame.) Cook the chicken for 5 minutes on each side, or until no longer pink in the center. Transfer chicken to cutting board to cool. In a medium bowl, whisk together sour cream, half-and-half, mayonnaise, curry, salt and pepper until blended. Stir in the remaining ingredients (except the chicken.) Chop the cooled chicken into bite-sized pieces.  Stir into salad. Serve or cover and refrigerate for up to 24 hours.