Grilled Curry Dijon Chicken Salad

• 6 Tbsp. curry powder
• 3 qt. Canned mandarin oranges, drained, liquid reserved
• 1-1/2 qt. low-fat buttermilk
• 3 cups GREY POUPON Classic Dijon Mustard
• 1/2 cup Granulated sugar
• 1-1/2 gal. boneless skinless chicken breasts, grilled, cut into 1/4-inch pieces
• 2-1/2 qt. Seedless red grapes Target 1 lb For $2.99 thru 02/06
• 1 qt. celery, diagonally cut into 1/4-inch-thick slices
• 2 cups raisins
• 2 cups Sliced almonds, toasted
• 1-1/2 gal. Boston lettuce leaves

1. Bloom curry powder in 2 cups of the reserved mandarin orange juice (or 2 tsp.
2. for trial recipe).
3. Add combined buttermilk, sugar and mustard; stir with wire whisk until well blended.
4. Set aside.
5. Toss chicken, oranges, grapes, celery, raisins and almonds in large bowl.
6. Add buttermilk mixture; mix lightly.
7. For each salad: Spoon 1-1/2 cups of the chicken salad over lettuce-covered serving plate.
8. Garnish as desired.

curry powder, mandarin oranges, lowfat buttermilk, poupon, sugar, boneless skinless chicken breasts, red grapes target, celery, raisins, almonds, boston lettuce leaves

Taken from www.kraftrecipes.com/recipes/grilled-curry-dijon-chicken-salad-97432.aspx (may not work)