Yogurt curry chicken salad

Ingredients

Start-to-finish: 30 minutes 

Serves 4 

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

Preparation

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.