Curried Chicken Salad

My first meal back I decided to make a chicken salad.  I'd bought a rotisserie chicken and decided that I wanted something spring-like and delicious!  So I went hunting through recipes and discovered Eli Krieger's recipe for Curried Chicken Salad.  I made a few changes to the recipe but for the most part I followed it pretty closely.  I have made quite a few chicken salads in my life and this is by far the best! I highly suggest trying this recipe when you want some chicken salad and serving it on either a toasted English Muffin or some salad greens. 

Recipe is as follows

1 1/4 pounds boneless skinless chicken breast halves  (I used a rotisserie chicken and shredded it)

1/4 cup sliced almonds

1/2 cup nonfat plain yogurt (I used plain Greek Yogurt and it made it thick and delicious!)

2 tablespoons mayonnaise

1 teaspoon curry powder

1 cup halved red grapes (I used green, but they were a little too tart)

Roast the chicken breasts with salt and pepper in a 350 degree oven until they are done and then let them cool and shred them. 

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 season, to taste, with salt and pepper.

Let sit, because it's better once everything has absorbed the flavors.  Serve over greens or an English Muffin.