Makes 6 cups

• 1 1/2 lb           boneless, skinless chicken breasts or thighs, rinsed
• 2/3 cup          diced onion
• 1 1/2 cup        diced celery
• 2/3 cup          frozen peas, defrosted
• 1/3 cup           pine nuts or slivered almonds, toasted
• 1/3 cup           currants
• 1 to 1 1/4 cups Tandoori Dressing (below)

  Simmer chicken breasts or thighs in water to cover until tender and no longer pink, 20 to 30 minutes. Drain and let it cool. Dice chicken into large chunks and place in a bowl. Add remaining ingredients and mix well. Chill thoroughly before serving.   NOTE: For a convenient shortcut, use a rotisserie chicken from your supermarket. Remove the skin and cut up the required amount of chicken.