Chicken Curry Salad - cooking recipe

Ingredients

1 (2 to 3 lb.) chicken
5 chicken bouillon cubes
2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. black pepper
1 Tbsp. parsley flakes
1 Tbsp. celery flakes
1 c. pineapple tidbits
1 c. seedless green grapes, cut in half
1 c. red seedless grapes, cut in half
1 medium red onion, chopped
1 c. salad dressing
1 tsp. curry
1 c. celery, chopped fine

Preparation

Place chicken in Dutch oven and cover with water.
Add bouillon cubes, spices and flavorings.
Simmer chicken until tender.
Remove chicken from juice and remove skin and bones. When cool, cut into bite size pieces and place in a bowl.
Add the fruit, celery and salad dressing.
Serve on lettuce leaves.