Curried Chicken Salad
6 servings

1 1/2t curry powder
1 med. onion, cut in chunks
1 carrot, cut in 1" pieces
2 ribs celery, chopped
2 springs parsley
10 peppercorns
1lb skinless, boneless chicken breasts
1/2c buttermilk
1T mayonnaise
3/4t salt
1/4t pepper
1c seedless grapes, halved
1 apple, cored and diced
1/4c raisins
2 scallions, chopped

In a dry medium saucepan over medium heat, cook curry powder,
stirring constantly until toasted, about 1 minute.  Transfer to a
small bowl and set aside.

Wipe out saucepan.  Add onion, carrot, half the celery, the parsley
and peppercorns.  Pour in 4 cups water and bring to a boil.  Cover,
reduce heat and simmer 15 minutes.

Add chicken breasts and return to boil.  Cover, reduce heat and
simmer until cooked through, about 12 minutes.

Meanwhile, stir buttermilk, mayonnaise, salt and pepper into curry
powder until smooth.

Using a slotted spoon remove chicken from poaching liquid and cool. 
Cut chicken into 3/4" dice.  Put in large bowl and add reserved
chopped celery, the grapes, apple and raisins.  Stir in scallions,
reserving 1T for decoration.

Add dressing and toss until coated.  Sprinkle with reserved
scallion.

175cal
4g fat