Recipe of CURRIED SPINACH SALAD

   2                    Chicken breasts; raw, whole -- cut into thin strips
   2      tablespoons   Oil
   2      tablespoons   Soy sauce
                        -----SALAD-----
   6      cups          Spinach -- torn
   1      cup           Apple; tart -- chopped
     1/4  cup           Peanuts
     1/4  cup           Raisins
                        -----DRESSING-----
     2/3  cup           Oil
     1/2  cup           Maple-flavored syrup
     1/2  cup           Cider vinegar
   1      tablespoon    Instant minced onion
   1      teaspoon      Curry powder
   1      teaspoon      Prepared mustard
     1/4  teaspoon      Salt

For Dressing:  Combine all in blender.  Blend 15 seconds. Chill 4 hours or overnight.  Makes 1-2/3 cups dressing. 60 calories per tablespoon.
Saute chicken in oil after marinating in soy sauce. Drain and chill 4
hours or overnight.

For Salad:  Combine spinach with 1 cup dressing or less if desired and
toss.  Divide into 4 plates. Divide chicken, apple, peanuts, raisins and place on top of spinach. Serve immediately with additional dressing if desired. 

CURRY CHICKEN WITH GRAPES

   8                    Chicken breast -- halves (boned)
   6      cups          Grapes -- seedless
                        less -- vary amount
                        taste)
   2      cups          Mayonnaise
   4      teaspoons     Curry powder
   3      teaspoons     Olive oil
   1      teaspoon      Cayenne pepper
     1/2  teaspoon      Black pepper -- ground
   1      teaspoon      Fruit vinegar

Make the sauce by mixing together all ingredients except the chicken and the grapes. Season to taste (sample by dipping a grape into the sauce and then eating it).

Broil the chicken breasts (3-5 minutes on each side in a preheated
broiler), then dice or shred into small bite-sized pieces.

Mix chopped chicken with about 2 cups of whole grapes.  Cover with the
sauce. Add more grapes to taste. My taste is to add vast quantities of
grapes.

Date, Goat Cheese and Mesclun Salad

                        For vinaigrette
   2      tbsp          red wine vinegar
   1      tbsp. s       oy sauce
                        freshly ground pepper
     1/2  cup           extra virgin olive oil
   8      cups          mesclun(mixed bay greens, 3/4 lb.) -- rinsed/spun dry
   8                    dried dates (preferably Medjool) -- pitted
                        cut lengthwise into thin stripes
   6      oz            soft goat cheese, cut into pieces -- room temp

In a small bowl, whisk together vinegar, soy sauce, pepper and salt to
taste and add oil in a stream, whisking until emulsified. May be made 1 day ahead and chilled, covered. Bring to room temp. before serving.
In bowl, toss mesclun with vinaigrette and divide among 8 salad plates. Top salads with dates and goat cheese.