CURRIED CHICKEN SALAD
Adapted via Ellie Krieger
♦ 1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
♦ 1/4 cup sliced almonds
♦ 1/2 cup nonfat plain yogurt
♦ 1 tbsp mayonnaise
♦ 1 tsp curry powde
♦ 1 tsp lemon juicer
♦ 1 cup halved red grapes
♦ 1/4 cup chopped cilantro leaves
♦ salt and freshly ground black pepper
Preheat oven to 350 degrees – season chicken, and place on a baking sheet. Cook 30 minutes, or until cooked through. Cut into 1/4-inch dice, and allow to cool completely – move to refrigerator once cooled. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
In a large bowl, stir together the yogurt, mayonnaise, curry powder and lemon juice. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
To read more about this dish and my musical pairing, click HERE.