Heat the oil in a large saucepan over medium heat. Add the rice and stir until thoroughly coated. Cook, stirring frequently, for 1 minute. Add the onion, ginger, garam masala, coriander and curry powder, and cook, stirring, for 3-4 minutes, until the onion starts to soften.
Add the stock or water and bay leaf to the rice mixture, and bring to a boil. Reduce the heat, cover and simmer for 25 minutes, until the rice is tender. Discard the bay leaf and transfer the rice to a large bowl to cool.
Meanwhile, to make the dressing, whisk the orange juice, lime juice, oil and chives in a small bowl. Season with salt and freshly ground black pepper.
Add the celery, spring onions and carrot to the cooled rice. Reserve half the grapes and add the remainder to the rice along with the chicken and the parsley. Drizzle with the dressing and gently stir to combine.
Arrange a bed of lettuce leaves on each of six plates and pile the rice salad on top. Scatter the pecans or almonds and the remaining grapes over the top and serve.
Per serving: 507 calories, 30 g protein, 20 g fat (3 g saturated fat), 52 g carbohydrate (10 g sugars), 4 g fibre, 895 mg sodium