1cupseedless red grapeshalved, or use chopped apple, mango or pineapple
1/4cupshelled pistachio nuts or slivered almondsor use coarsely chopped pecans (optional)
12sliceswhole wheat bread or rolls (use wheat/gluten-free bread, if needed)(optional)
Place the chicken in a large heavy skillet with a lid and add just enough water to cover it.
Bring the water to a boil over high heat, reduce the heat to a simmer, cover and poach the chicken (steam it on a low boil) for 7 - 10 minutes, until it is just cooked through (check by cutting into the thickest piece of chicken to make sure it is no longer pink).
Rinse the chicken under cold water until it is cool. Dice the chicken into 1/2-inch pieces.
Meanwhile, in a large bowl, combine the yogurt, mayonnaise, lemon juice, chutney or jam, and curry powder.
Stir in the chicken, celery, grapes, and nuts (optional). Serve it immediately on the bread and/or over greens, if desired, or refigerate it for up to 48 hours.
Do Ahead or Delegate: Poach, dice, and refrigerate the chicken, juice the lemon, prepare and refrigerate the dressing, dice the celery, cut the grapes (or other fruit), or fully prepare and refrigerate the salad.Scramble Flavor Booster: Use hot Madras curry powder in the salad.Tip: For a more filling dinner, you can double the dressing and stir in one pound of cooked radiatore or other short noodles.Nutritional Information Per Serving (% based upon daily values): Calories 410, Total Fat: 10g, 15%; Saturated Fat: 2g, 10%; Cholesterol: 45mg, 15%; Sodium: 690mg, 29%; Total Carbohydrate: 58g, 19%; Dietary Fiber: 7g, 28%; Sugar: 14g; Protein: 28gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!