Chicken and Vegetable Salad with Grapes, Pineapple and Yellow Mayonnaise
Rinse the meat, pat dry and cut into strips or bite-size pieces. Cook on all sides in a hot pan with oil, season with salt and pepper.
Drain the pineapple and reserve juice. Rinse the celery and cut stalks into thin rings. Coarsely chop the greens. Rinse the corn through a sieve, and also drain well. Rinse and halve the grapes.
For the mayonnaise, stir together 2 tablespoons pineapple juice with the mayonnaise and curry powder and season with salt and pepper.
Mix all salad ingredients with the mayonnaise, season and serve in bowls.