Curried Chicken Salad

Lindsay, one of my best friends & also one of the only people who reads this blog, emailed me and suggested that I try making this recipe. It is a Food Network recipe. She said, "Here is one we tried and really like. We eat it with rolls. It's scrumptious!" James and I really enjoyed it. The grapes add a perfect sweetness to the curry sauce. It leaves you feeling really healthy. It is guilt free and relatively quick to make (other than the way they cook their chicken). It wasn't super cheap because of the alnonds, yogurt, and grapes not being on sale... but if you see any of those items on sale, make this for your family because it is so good. It's worth a little splurge if they're not on sale because of the yummy flavors.

1 cup low-sodium chicken broth

1 cup water

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

2 tablespoons mayonnaise

1 teaspoon curry powder

1 cup halved red grapes

1/4 cup chopped cilantro leaves

Salt and freshly ground black pepper

5 ounces mixed greens (about 5 cups lightly packed))

1 tablespoon extra-virgin olive oil

1 teaspoon lemon juice

Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice. 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, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.

In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.