Ingredients

2 1/2 - 3 quarts water 1 tablespoon salt (for the cooking water), plus salt to taste if desired 2 1/2 pounds skinless, boneless chicken breasts 1 1/2 cups mayonnaise 2 - 3 tablespoons curry powder 1 tablespoon ground cumin 1 tablespoon Dijon mustard 1/2 teaspoon ground black or white pepper 1/4 cup mango chutney 1/4 cup chopped parsley 4 green onions, including the white and green parts, thinly sliced 3 cups (about 1 pound) seedless red grapes cut in half 1 1/2 cups (6 ounces) chopped toasted California walnuts 12 or more leaves butter or red leaf lettuce 12 or more orange slices or wedges

Description

This Recipe Courtesy Of Chef Sherri Thrower Of Fiesta Market For The California Walnut Board. A Full-flavored Salad Blended With Curry, Cumin, Dijon Mustard And Pepper Cultivates A Slightly Fiery Taste. Combine The Sweetness Of The Grapes With The Crunchy

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