Sonoma County Curry Chicken Salad With Walnuts

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Diamond Nuts


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2 ½ - 3 quarts water

1 tablespoon salt (for the cooking water), plus salt to taste if desired

2 ½ pounds skinless, boneless chicken breasts

1 ½ cups mayonnaise

2 - 3 tablespoons curry powder

1 tablespoon ground cumin

1 tablespoon Dijon mustard

½ teaspoon ground black or white pepper

¼ cup mango chutney

¼ cup chopped parsley

4 green onions, including the white and green parts, thinly sliced

3 cups (about 1 pound) seedless red grapes, cut in half

1 ½ cups (6 ounces) chopped toasted California walnuts

12 or more leaves butter or red leaf lettuce

12 or more orange slices, or wedges

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