Curried Chicken Salad

3 cups cooked chicken (4 breasts poached)
2 1/2 cups seedless grapes
2 cups celery
1 1/2 cup mayo
1/3 cup milk
1 1/2 tablespoons mango chutney (cut up any large chunks)
1 1/2 teaspoons curry powder
1/4 teaspoon salt

In blender, combine mayo, milk, chutney, curry powder and salt
Combine chicken, grapes and celery
Add blended mixture
Refridgerate for 2 hours before serving

Serve this with cantelope and warm croissants.