In a large sauté pan combine chicken, onion, bay leaf, parsnip and cloves and cover with cold water. Bring to a boil, then simmer until chicken is cooked through, about 10-12 minutes (or more if you have some really large breasts!).
Using a slotted spoon transfer chicken to a cutting board and let cool enough to handle. Discard everything else in the pan.
Cut chicken into bite-sized cubes.
In a large bowl, mix together all of the dressing ingredients. Add the chicken, water chestnuts and scallions and toss thoroughly to coat.
Serve room temp with the toppings.
Notes
*curry powder come mild or spicy so pay attention to what you are buying - both work great but if you dont like a bit of a kick go with mild **mango chutney can often be quite chunky depending on the brand so just dump the jar out onto your cutting board and give it a good chop
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/moms-famous-curried-chicken-salad/