Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2      teaspoon  dijon mustard
     1/2      teaspoon  curry powder
     1/4      teaspoon  sugar
     1/4      teaspoon  salt
  1              clove  garlic -- minced
  2        tablespoons  lemon juice
     1/2           cup  safflower oil
  2              heads  boston lettuce
  1              large  navel oranges
  1              small  red onion -- sliced very thinly
     1/4           cup  cilantro -- chopped
  1             medium  avocado -- chopped

Preparation:

Combine the mustard, curry powder, sugar, salt and garlic in a small bowl. Blend in the lemon juice. Use a small whisk to gradually beat in the oil. Set the dressing aside. Clean (remove the pith) and section the orange. This is a wonderful salad especially when topped with grilled chicken which has been marinated in plain yogurt, curry powder, corriander, ginger, garlic, onion powder and white pepper. I kind of make this by the seat of my pants. So anything goes. After marinating it for a few hours to overnight I grill the chicken and serve at room temperature over the salad. I don't see any reason why you could use a ready cooked chicken for a really quick dinner.

Nutritional Information:

374 Calories (kcal); 35g Total Fat; (80% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 156mg Sodium