Curried Chicken Salad with Toasted Almonds and Grapes
Ingredients
4bone-in chicken breasts with skin
⅓cupdiced red onion
½cupchopped celery
1cupred seedless grapeshalved
⅓cupalmond sliverstoasted
¼cupmayonnaise
½cupGreek yogurt
1Torange juice
1 ½Tcurry powder
1 ½Tfresh tarragonchopped
1 ½teaspoonsalt
1teaspoonpepper
Instructions
Preheat oven to 350 degrees. Rub chicken with olive oil and generous amounts of salt and pepper. Cook for 30-40 minutes or until juice of chicken runs clear. When chicken has cooled, remove skin from breasts and shred chicken meat, discarding bones and skin. Mix in large bowl with onion, celery, grapes and almond slivers and set aside.
In a medium size bowl, combine mayonnaise, yogurt, orange juice, curry power, salt and pepper.
Add mayonnaise mixture to chicken mixture and gently combine. Add more salt and pepper to taste.
Serve on a bed of spring or butter lettuce or hearty wheat bread with lettuce.