Curried Chicken Salad with Fruit

Prepare dressing: In a small bowl, stir together sour cream, curry powder, honey, ground ginger and cayenne pepper. Chill until ready to use (up to 4 hours).

Heat a medium nonstick skillet over medium heat. Coat chicken with cooking spray. Sprinkle chicken with onion powder and garlic powder. Cook in the hot skillet 8 to 10 minutes or until no longer pink (170 degrees F). Cool slightly; cut chicken into bite-size pieces.

In a medium bowl, combine apple, the chopped green onions and celery. Add the cooked chicken, raisins and the 1/4 cup almonds. Spoon dressing over the salad; stir to coat. Cover and chill 1 to 4 hours.

To serve, spoon 1/2 cup of the salad into each lettuce leaf. If desired, sprinkle with sliced green onions and additional almonds.