Ingredients:

1 lb. Chicken breast meat, boneless, cooked, diced
1 cup Green apple, peeled and diced
1/2 cup Celery, finely diced
1/4 cup Onion, finely diced
1/3 cup Raisins
1 tsp. Parsley, minced
1 tsp. Chives, minced
1/4 cup Walnuts, toasted, chopped
4 each Butter lettuce leaf "cups"
8 each Orange segments
8 - 12 Asparagus spears, cooked
as needed Green apple thinly sliced

Dressing Ingredients

2 tbsp. Mayonnaise
1 1/2 tsp. Dijon mustard
1 tbsp. Orange juice
1 tsp. Curry powder
1 tsp. Sugar
2 -3 dashes Worcestershire sauce
to taste Salt
to taste Fresh ground black pepper

Method:
Prepare dressing by combining ingredients. Mix well with a wire whisk until well incorporated. Season with salt and fresh ground black pepper. Reserve. Place chicken, apple, celery, onion, raisins, parsley, chives and walnuts in a large salad bowl. Add enough dressing to coat ingredients. Toss well, adding more dressing if necessary. Adjust seasoniong inf necessary. Place butter lettuce leaves on chilled serving plates. Portion Chicken Apple and Raisin salad and place over lettuce leaves. Garnish with thin slices of apple, orange segments and asparagus.

Makes 4 servings

Chef Larry's Notes:
Serve as a main course salad or portion onto toasted bread points for an appetizer. Turkey may be substituted in this recipe.