Chicken and Toasted Walnut Salad

12 ounces chicken tenders
Vegetable oil spray
1/4 cup fat-free or light sour cream
2 tablespoons fat-free half-and-half or fat-free milk
2 tablespoons fat-free or light mayonnaise dressing
1/2 teaspoon curry powder (optional)
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup halved green or red seedless grapes
1 medium rib of celery, thinly sliced
1/2 cup finely chopped red onion
1/4 cup finely chopped dried apricots
1/4 cup finely chopped walnut pieces, dry-roasted

Discard all visible fat from the chicken. Heat a large nonstick skillet over medium heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the chicken for 5 minutes on each side, or until no longer pink in the center. Transfer to a cutting board to cool slightly.

Meanwhile, in a medium bowl, whisk together the sour cream, half-and-half, mayonnaise, curry, salt, and pepper until completely blended.

Stir in the remaining ingredients except the chicken.

Chop the cooled chicken into bite-size pieces. Stir into the salad. Serve or cover and refrigerate for up to 24 hours.