<http://schema.org/recipeInstructions>
" Place chicken breasts in deep 12-inch skillet. Add onion quarters, 1/4 teaspoon salt, and enough water to cover chicken; heat to boiling on high. Remove skillet from heat; cover and let chicken sit in poaching liquid 20 minutes or until chicken loses its pink color throughout. Transfer chicken to cutting board; cool until easy to handle. Meanwhile, in large bowl, whisk yogurt, mayonnaise, lime juice, curry powder, ginger, and 1/4 teaspoon salt until blended. Stir in grapes and celery. Cut chicken into 1/2-inch chunks and add to mixture in bowl; toss to coat. Serve salad right away, or cover and refrigerate to serve chilled. Spoon chicken salad onto romaine to serve."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a29709/curried-chicken-salad/>