Easy Curried Chicken Salad

This salad is one of my favorites to bring to a party, so it always puts me in a festive mood when I have it for lunch on a work day. With chunks of chicken in a gorgeous yellow, creamy curry sauce, juicy grapes, and crunchy almonds, it somehow manages to be exotic and comfortably familiar at the same time.

1/4 cup sliced almonds

1/2 cup nonfat plain yogurt

2 tablespoons mayonnaise

1 teaspoon curry powder

2 1/2 cups cubed cooked chicken breasts (about 1 1/4 pounds)

1 cup halved red grapes

1/4 cup chopped cilantro

Salt and freshly ground black pepper to taste

5 ounces mixed greens (about 5 cups lightly packed)

4 lemon wedges

4 ounces pita chips

• Toast the almonds in a small dry skillet over medium-high heat, stirring occasionally, 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 cilantro and season with salt and pepper. This salad will keep in an airtight container in the refrigerator for up to 3 days.
• To serve, put a scoop of the chicken salad on a bed of greens on a plate or in a to-go container and sprinkle with the toasted almonds.
• Add a lemon wedge to squeeze over the greens just before eating.
• Serve with pita chips, stored in a separate container, if packing.

Makes 4 servings