There are some odd food parings in this dish, but they seemed to work very well together. You get the sweetness from the grapes, the crunch from the almonds, the spice from the curry powder, and the creaminess from the Greek yogurt.
It was surprisingly good, but make sure you don't over cook the chicken or it will be tough.
Serves 4
Ingredients
- 1 cup low-sodium chicken broth
- 1 cup water
- 1-1/4 lbs. boneless skinless chicken breasts, no more than 3/4" thick
- 1/4 cup sliced almonds
- 1/2 cup nonfat plain Greek yogurt
- 2 tablespoons mayo with olive oil
- 1 teaspoon curry powder
- 1 cup halved red grapes
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- 6 ounces mixed greens (about 6 cups lightly packed)
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons 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 the 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" 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, mayo, and curry powder. Fold in the chicken, grapes, and cilantro. Season to taste with salt and pepper.
In a large bowl, toss the greens with the extra virgin olive oil and lemon juice. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with almonds.
Adapted from the Food Network website
This dish gets ☆☆☆
