Curried Rice and Chicken Salad Veronique

1 1/2 cups rice, uncooked
1 tsp salt
3 chicken bouillon cubes
1 tsp curry powder
1 cup finely chopped parsley
4 cups cooked chicken, diced
1 cup fresh grapes, halved
optional 1 cup sliced almonds

Dressing:
1/4 cup white wine tarragon vinegar
1/2 clove garlic, crushed
1 tsp dry mustard
3/4 cup vegetable oil
2 tablespoons mayonnaise

Put dressing ingredients in blender, blend on high speed for 10 seconds. Makes 1 cup.

Cook rice according to directions with bouillon cubes and curry in water. Mix in chopped parsley and chill. Add chicken, grapes and almonds. Add the dressing and toss well. Serve mounded in a bowl or on platter surrounded by endive leaves, and romaine. Garnish with grapes, if desired.