Curried Chicken Salad

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Ingredients

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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

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Directions

1. In a medium saucepan, heat the broth and water until they are boiling. Add the chicken to the liquid, cover, and boil for 8 minutes. When the chicken is fully cooked, turn off the heat and let it rest in the covered cooking liquid for about 20 minutes. Chicken should be taken out of the broth and allowed to chill completely in the fridge.
   dice that are 1/4 inch in size. In a small dry skillet set over medium-high heat, toast the almonds for 2 to 3 minutes, or until aromatic and starting to turn golden.
2. Mix the yogurt, mayonnaise, and curry powder in a sizable bowl.
   Salt and pepper to taste. Fold in the chicken, grapes, and cilantro.
3. Mix the greens with the oil, lemon juice, salt, and pepper to taste in a large bowl. Place a serving of greens, a scoop of chicken salad, and some almonds on each of 4 plates.

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