4 chicken breasts, skinned & boned
4 tbsp. sweet butter
1 c. plain yogurt
1/4 c. curry powder
Salt to taste
Freshly ground black pepper to taste
1/2 lb. seedless green grapes
2 c. julienned dried apricots
2 c. drained mandarin orange sections
1 c. cashews
1/2 c. apricot liqueur (or orange liqueur)
1 head leafy lettuce, washed & dried

Cut chicken breasts in 1 inch cubes. Melt butter in large skillet. Add chicken and cook over moderately low heat, turning often, until the cubes are firm but not brown (7 to 10 minutes). Transfer the chicken, using a slotted spoon, to a mixing bowl.

In small bowl, combine yogurt and curry powder. Mix well. Add mixture to chicken. Season with salt and pepper and more curry, if desired.

Add grapes, apricots, mandarin orange sections, cashews and apricot liqueur (not brandy) to the chicken. Toss until all ingredients are well coated. Chill for at least 1 hour.

Line serving dish with lettuce leaves. Mound salad on lettuce and serve. Garnish with additional fruit, if desired.

Serves 4 to 6.