4 c. cooked, skinless boneless chicken breast, cut into neat, bite size pieces
2 firm, ripe but not too sweet apples
2 c. white seedless grapes
2 tsp. curry powder
2 tbsp. chicken broth
1 egg yolk
2 tsp. imported mustard
2 tbsp. lemon juice
Salt & freshly ground pepper
1 1/2 c. peanut, vegetable or corn oil
Tabasco sauce
1/4 tsp. Worcestershire sauce
3/4 c. walnuts
1 c. finely diced heart of celery
Boston lettuce leaves
1 sprig basil or parsley for garnish

1. Prepare the chicken and set aside.

2. Core and peel the apples. Cut them into quarters. Cut each quarter crosswise into thin slices. There should be about 2 cups.

3. If the grapes are large, cut each in half lengthwise. Set aside.

4. Combine the curry powder and broth in a small saucepan. Bring to the boil, stirring. Set aside. Let cool.

5. Put the egg yolk in a mixing bowl and add the mustard, lemon juice, salt and pepper to taste. Start beating with a wire whisk while gradually adding the oil. Add the Tabasco sauce to taste and Worcestershire sauce. Beat in the curry mixture.

6. Combine the chicken, apples, grapes, walnuts and celery in a mixing bowl. Add the curried mayonnaise and fold it in.

7. Arrange the lettuce leaves on a serving dish and pile the salad in the center. Garnish with a sprig of fresh basil or parsley. Yield: 8 to 10 servings.

POULET POCHE (Poached Chicken) :
4 chicken breasts, about 3 lbs. with skin & bones
4 c. water
1/2 c. coarsely chopped onion
1/2 c. coarsely chopped celery
1/4 c. coarsely chopped carrot
1 bay leaf
2 sprigs fresh thyme or 1/2 tsp. dried
Salt & freshly ground pepper to taste

Combine all the ingredients in a kettle. Bring to the boil and cover. Simmer 20 minutes. Remove from the heat and let stand until cool. Yield: 4 cooked chicken breasts.