Yogurt curry chicken salad
Start-to-finish: 30 minutes
1 cup low-sodium chicken broth
1 cup water
2 chicken breasts
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
Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove chicken from broth and cool completely in the refrigerator. Cut into 1/4-inch dice. Toast 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 yogurt, mayonnaise and curry powder. Fold in chicken, almonds, grapes and cilantro. Season, to taste, with salt and pepper.
Serve on desired bread, crackers or a bed of mixed greens.