Curried Chicken Salad Cups

I tried this great recipe out of my August/September Taste of Home magazine... although I really adjusted the recipe to fit what I had but it was delicious so I wanted to share it with you.

Curried Chicken Salad Cups
3 cups cubed cooked chicken breast
1 cup dried cranberries
2 celery ribs, sliced
1/2 cup chopped red onion
1/2 cup chopped tart apple
1/3 cup slivered almonds, toasted
1/4 cup flaked coconut
Dressing:
2/3 cup mayonnaise
2 Tablespoons lemon juice
1 teaspoon fennel seed, crushed
1 teaspoon curry powder
1 teaspoon honey
1/8 teaspoon ground cinnamon
14 lettuce leaves

In a large bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, lemon juice, fennel seed, curry, honey, and cinnamon; add to chicken mixture and mix well. Serve on lettuce leaves. Yield:7 servings