1 broiler-fryer, cooked and chilled
4 tsp. all-purpose flour
1 1/2 tsp. salt
1 tsp. sugar
1/2 tsp. curry powder
1/8 tsp. pepper
1/2 c. chicken broth
1/2 c. milk
2 tbsp. cider vinegar
1 sm. garlic clove, crushed
2 med. zucchini, cut into match stick strips (2 c.)
1 sm. bunch green onions, cut into match stick strips (optional)
Lettuce leaves

About 3 hours before serving:

Remove meat from chicken and cut into match stick strips; refrigerate.

In a small saucepan combine flour, salt, sugar, curry powder and pepper. With wire whisk stir in chicken broth, milk, vinegar and garlic. Cook over medium-low heat, stirring constantly, until dressing is thickened, about 5 minutes. Cover dressing and refrigerate until well chilled.

Just before serving:

In a large bowl, with a fork, combine dressing, chicken, zucchini and green onions; toss well. Arrange lettuce leaves in a salad bowl. Spoon chicken mixture on leaves. Serves 6.